Preheat your oven to 350°F (175°C). Line an 8x8-inch metal baking pan with parchment paper.

In a food processor, finely grind the chocolate graham crackers. Combine with melted butter and press into the bottom of the prepared pan. Bake for 10 minutes and cool.

In a large mixing bowl, beat cream cheese and sugar until smooth. Gradually add Nutella, then mix in sour cream and cocoa powder. Add eggs one at a time, followed by Frangelico or vanilla and salt.

Pour the cheesecake filling over the cooled crust. Bake at 325°F (163°C) for about 35 minutes until edges are set and center is slightly wobbly.

Let the cheesecake cool for 30 minutes. Heat cream until simmering, then whisk in remaining Nutella until smooth for the ganache.

Spread ganache over cheesecake and cool at room temperature for 1 hour, then refrigerate for at least 6 hours before slicing.