Preheat oven to 350 degrees. (If your pan is dark-coated, preheat oven to 325 degrees.) I like to prep my 9-inch springform pan by putting a round of parchment on the bottom (Trace a circle by putting the pan on the piece of parchment and cut just inside the lines.) This is not necessary, nor is greasing the pan, but I think the parchment makes it easy to remove the cut pieces.
In a medium bowl, mix together the cracker crumbs, 1/4 cup sugar and the melted butter. Press firmly and evenly onto the bottom of your 9-inch springform pan. I like to use my fingers and press about a half inch up the side of the pan. This ensures a crust that has some thickness and texture to it.
In a large mixing bowl (a stand mixer if you have one), beat the cream cheese and remaining 1 cup of sugar on medium speed until well blended. Add the sour cream and vanilla, and mix well. Then, add the eggs, one at a time, mixing on low speed until incorporated. Pour into the prepared crust.
Bake for 1 hour and 5 minutes to 1 hour and 20 minutes. This will depend on your pan color and oven temperature. You want to see that the cake is cooked across the top, yet it will still be slightly jiggly in the middle. The jiggly part will firm up at it cools.
Turn off the oven and open the door slightly. Allow cake to sit in the turned-off oven for 45 minutes to 1 hour. Then remove cheesecake from oven.
Place Nutella and half and half in a small bowl and microwave for 20 seconds. Stir until thoroughly mixed, microwaving for a few more seconds, if needed, to soften. Drizzle or spread the chocolate mixture on the cake, and then cool completely on a rack.
Refrigerate for 4 hours or overnight. I like to let the cheesecake sit at room temperature for a half an hour or so before eating, but enjoy cold from the fridge if you prefer!
