In a food processor, process biscuits until crumbs are formed. Add butter and process again until combined. Press into bottom of pan or jars. Refrigerate while making the filling.

In a large bowl, beat cream cheese and sugar until smooth and creamy. Add Nutella and cocoa powder. Beat again until smooth and creamy.

Pour cheesecake mixture over biscuit base and refrigerate for 6 hours or overnight.

In a saucepan, heat fresh cream and bring to simmer. Remove from heat and pour over Nutella. Let it stand for 1 -2 minutes and stir until the ganache is smooth.

Let it cool slightly and pour over cheesecake. Freeze for 2 hours before serving.