Preheat the oven to 175°C. Wrap the bottom of a round 9-inch springform cake tin tightly with foil. Crush the biscuits with a rolling pin until small crumbs form before combining with the melted butter. Spread the crumb mixture evenly across the bottom of the cake tin and press firmly to set before baking for 10 minutes. Set aside to cool while you make the filling.
Reduce the oven temperature to 150ºC. Using the stand mixer fitted with the paddle attachment, beat the cream cheese, cream and sugar on high speed until smooth and fluffy. Then add the vanilla and salt, beat on low speed until smooth. Finally add the Nutella and beat until well incorporated. Scrape down the sides of the bowl as needed. Using a spatula, gently stir in the eggs just until combined.
Pour the batter over the biscuit base in the prepared tin. Place the cheesecake inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cake tin. Bake for 1 hour. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. The edges of the cheesecake should be firm to the touch while the center remains jiggly.
Remove the cheesecake from the water bath and run a small knife around the outer edge of the to loosen in. Allow the cheesecake to cool completely in room temperature then transfer to the refrigerator to chill overnight.
Remove the cheesecake from the refrigerator and place the cheesecake on a wire rack set over a baking sheet.
Place a medium sized saucepan over medium low heat and bring the cream to a low boil. Pour the warm cream over the Nutella in a medium bowl and stir to combine.
Pour the glaze over the top of the cheesecake and use an offset spatula to smooth it over, allowing the glaze to run down the sides of the cheesecake. Refrigerate for at least 1 hour or until the glaze has set.