Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, ground hazelnuts, granulated sugar, and melted butter until resembling wet sand. Press into the bottom of a 9-inch springform pan and bake for 10 minutes until golden brown. Cool completely.

In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy (about 2-3 minutes). Add eggs one by one, mixing well. Fold in vanilla extract, sour cream, and chocolate hazelnut spread until combined.

Pour cheesecake filling over cooled crust. Lower oven to 325°F (160°C) and bake for 55-70 minutes. Edges should be set while the center remains slightly jiggly. Turn off oven and crack the door to cool slowly.

In a saucepan, heat heavy cream until bubbling. Pour over chocolate chips in a bowl, let sit for 5 minutes. Stir until smooth and mix in remaining hazelnut spread.

Pour ganache over cooled cheesecake and spread evenly. Chill in the refrigerator for at least 4 hours before serving.