Preheat your oven to 350 degrees and prepare a baking sheet by lining with parchment paper and spread out the hazelnuts in an even layer. Bake for 10-13 minutes or until golden brown and fragrant.
Prepare an 7” springform pan by spraying with non-stick spray and set aside.
Prepare the crust by adding graham cracker cookies and hazelnuts to a food processor and pulse until you get about 1 1/2 cups of crumbs. Add in sugar, melted butter and salt and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown.
To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 4-5 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
Add the Nutella and cooled chocolate and mix until well combined
With the mixer on low speed, slowly add the sugar, flour, and espresso powder. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.
Slowly pour in the heavy whipping cream and start mixing on low speed. Slowly increase the speed to high and mix for about 1 minute.
Reduce the mixer to low speed and add the vanilla extract. Last, add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and mix for an additional 30 seconds.
Pour the prepared batter into the baked crust and gently tap to release any air bubbles.
Cover the springform entirely in aluminum foil. Add a trivet and 1 cup of water into the inner pot of your Instant Pot. Place the covered cheesecake on the trivet.
Set your Instant Pot to high pressure for 40 minutes and allow to naturally release for 10 minutes.
Remove the cheesecake from the Instant Pot and allow to come to room temperature. Place in the refrigerator to set overnight or at LEAST 6 hours.