Preheat your oven to 325° F. Mix the graham cracker crumbs with 3 tbsp of sugar and butter, and press into the bottom of a 9 inch springform cake pan.

With an electric mixer, beat the cream cheese, 1 cup of sugar, and vanilla until well-blended. Add the eggs, one at a time, and mix on low speed until just blended. Do not over mix. Fold in 1 cup of the chocolate chips.

Pour the cheesecake batter over the graham cracker crust and bake for about 55 minutes. The cheesecake will be slightly golden around the edges and the center will jiggle a little if you shake the pan slightly, when done. Once the cheesecake is done, heat 1 cup of Nutella in a microwave safe dish for 25 seconds. Spread the melty Nutella over the cheesecake and top with chocolate chips. Cool the cheesecake in the fridge for at least three hours before serving. Top each slice with additional Nutella before serving, if desired. Enjoy!