Step 1: Combine graham cracker crumbs, chopped hazelnuts, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan and chill in the freezer while preparing the filling.
Step 2: In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Add the hazelnut spread and vanilla extract, beating until fully incorporated.
Step 3: In a separate cold bowl, whip the heavy cream until stiff peaks form. Be careful not to over-beat.
Step 4: Gently fold the whipped cream into the hazelnut cream cheese mixture until no white streaks remain, keeping the mixture as airy as possible.
Step 5: Spread the filling evenly over the chilled crust. Cover with plastic wrap and refrigerate for at least 6 hours or overnight before serving.