Mix the graham cracker crumbs, melted butter, and sugar. Press the crust into a 9-inch springform pan.
In a large mixing bowl beat the cream cheese until creamy. Add the vanilla extract and beat one minute.
Beat in the Nutella hazelnut spread for 3 minutes, scrape the sides of the bowl once.
Add the entire 8 oz container of Cool Whip topping extra creamy to the bowl. Beat with the mixer until combined. You should not see any streaks of cool whip.
Scrape the sides of the bowl then beat one minute.
Scoop the Nutella cheesecake filling into the prepared graham cracker crust. Spread the filling from the center of the pan to the outside edges. Smooth the top with a spatula.
Cover with plastic wrap and refrigerate for at least 4 hours. Overnight is best. Chill overnight so the Nutella cheesecake can firm up completely.
Before serving garnish with whipped cream and chocolate shavings.