Preheat oven to 325 F.
Wrap an 8-inch springform pan with aluminum foil, Set aside.
Add melted butter and 1 tbsp Nutella to the graham cookie crumbs and mix until well combines. Press mixture onto the bottom of an 8-in. springform pan, Set aside.
For filling, beat the softened cream cheese and 1 cup Nutella until smooth.
Add sugar, sour cream, and vanilla and mix until well incorporated.
Add the eggs one at a time and mix until incorporated, do not over mix.
Pour the filling over the crust.
To prepare the water bath, place the 8-inch springform pan into a larger baking dish and pour in some boiling water, about 1 inch of water.
Place the cheesecake in the prepared water bath in the oven and let it bake for 10 minutes.
Ten minutes later reduce the heat to 300 F and let it bake for an additional 1 hour and 15 minutes.
Turn the oven off and let it sit in the oven for 30 minutes.
Open the oven doors slightly and let it sit for an additional 10 minutes.
Carefully remove cheesecake from water bath and run a knife along the sides
Let the cheesecake cool at room temperature for about 1 hour and then place it in the fridge for a minimum of 4 hours.
To make the chocolate ganache, place the heavy cream and 4 tbsp butter in a saucepan and cook over medium-low heat for 2-3 minutes or until the butter melts completely and the cream is warm.
Pour the cream mixture over the semi-sweet chocolate and let it sit for 2 minutes.
Mix the cream and chocolate until nice and smooth.
Pour the cooled chocolate ganache over the cheesecake, top with fresh fruit and enjoy!