Remove the ring from your 9" spring form pan. Place an oversized sheet of parchment paper evenly out over the plate, folding the excess under so the sheet's flush with the pan. Replace, and tighten, the outer ring and let the excess parchment paper fan up around the sides.

In a large bowl, stir together the graham crackers, cereal, nuts, and sugar.

In a small skillet, whisk together the nutella and the butter until evenly incorporated and smooth. Use a spatula to scrape all of the nutella mixture into the dry ingredients, stir until evenly incorporated.

Transfer the crust mix to the prepared springform pan. Use your spatula to spread it out, and press it down, in a firm even layer and up the sides of the pan, about 3/4's of the way up. Place the crust-filled pan over an extra large sheet of aluminum foil and fold the foil over the pan so its exterior is completely covered. Set aside.

In a medium pot, add four cups of water and let it come to a boil.

While waiting for the water to boil, add the cream cheese, sour cream, sugar, whipping cream and vanilla extract to the bowl of your food processor. Beat them together until evenly incorporated, scraping the sides as needed, and the mixture's completely smooth throughout.

Crack and add all of the eggs to the mixture, mix again until completely smooth and incorporated throughout.

Add the cornstarch, once again scraping and the mixing until evenly incorporated.

Add the nutella and melted chocolate, once again mixing until they're evenly incorporated and the mixture's smooth throughout.

Place the prepared crust into a large roasting pan. Pour the prepared cheesecake batter into the pan, spreading it out evenly. Add enough boiling water into the roasting pan so it goes up about 3/4 of the way up the side surrounding the springform pan.

Bake the cheesecake, in it's water bath, at 350 degrees for 25 minutes. Reduce the oven temp to 250 degrees, and continue baking the cheesecake for another 75 minutes. Turn the oven off, crack the door an inch, and let the cheesecake sit undisturbed for another hour. Remove the cheesecake from the oven and the water bath/ foil layer. Let sit until completely cool throughout.

Run a butter knife along the outer edge of the cheesecake to release it from the springform pan. Refrigerate the cake at least six hours, or overnight, to completely set.

Add the chocolate, Nutella, cream and butter to a heated double boiler. Whisk until melted and the mixture's completely smooth. Stir in the nuts until evenly incorporated.

Pour the ganache out over the top of the cheesecake, using a spatula to spread it out evenly to all edges. Refrigerate the cheesecake until the ganache has completely set.

Remove the cheesecake from the refrigerator. Carefully release the spring and remove the outer ring from the pan.

Carefully remove the cheesecake from the parchment paper by sliding it onto a cake stand or cutting board/serving tray of your choice.

Add a ring of Ferraro Rocher to the outer edge. Place three in the center. Slice and serve.