In a small saucepan, heat 1 cup of heavy whipping cream over medium heat until it simmers. Remove from heat and pour it over the Nutella and semi-sweet chocolate morsels in a mixing bowl. Stir until smooth and glossy, then let cool.

Once cooled, cover and refrigerate the ganache while you prepare the crust.

In a large mixing bowl, combine the almond meal, cocoa powder, and powdered sugar. Whisk together until evenly mixed.

Pour in the melted butter and mix until the mixture clumps together, forming a wet sand-like texture.

Press this mixture firmly into the bottom of a lined springform pan. Chill in the refrigerator for at least 30 minutes to set.

Using an electric mixer, beat the cream cheese on medium speed until smooth and creamy. Gradually add the sweetened condensed milk and vanilla extract, mixing well until fully combined.

In a separate bowl, whip the heavy whipping cream to soft peaks. Gently fold the cream cheese mixture into the whipped cream until no streaks remain.

Spread the cheesecake mixture evenly over the chilled crust, smoothing the top with a spatula.

Drizzle the Nutella ganache over the cheesecake layer, using a knife to create swirls.

Sprinkle mini chocolate chips on top. Cover and freeze for at least 9 hours or until completely firm.

After the cheesecake has hardened, carefully remove the sides of the springform pan.

Prepare the whipped cream topping by whipping the heavy cream, vanilla extract, and powdered sugar until fluffy.

Spread the whipped cream over the cheesecake layer evenly and return to the freezer for an additional hour to set.