Preheat your oven to 350°F (175°C). Grease the baking pan lightly or line it with parchment paper.

Combine graham cracker crumbs, melted unsalted butter, and granulated sugar until the mixture resembles wet sand. Press firmly into an even layer to form a crust.

Bake in the preheated oven for about 10 minutes until lightly golden and fragrant, then let it cool slightly.

Beat together softened cream cheese and granulated sugar until smooth. Add Nutella, eggs, vanilla extract, and heavy cream, mixing until velvety.

Pour the creamy cheesecake filling over the slightly cooled crust and spread evenly.

Bake for 25-30 minutes until the edges are set but the center is slightly jiggly.

Let the bars cool at room temperature for about an hour, then refrigerate for at least 3 hours to fully set.

Lift the cheesecake bars from the pan using parchment paper, slice into squares, and serve.

Store leftovers in an airtight container in the refrigerator for up to a week.