In a large mixing bowl, beat your softened cream cheese until smooth and creamy. Gradually add the sugar in, and keep beating until smooth.
Then, add in your bananas, eggs and vanilla. Mix everything until it is nice and smooth.
Pour your cheesecake batter into your springform pan with the crust you just pre-baked.
Slightly melt the Nutella in the microwave for just a few seconds.
Place dollops of Nutella on top of the cheesecake batter in the pan and swirl it around with a knife.
Boil some water and pour it into a large metal roasting pan. You want about an inch of water in the bottom.
Place your pan of boiling water on the bottom rack of your preheated oven (Still at 325°F). Place your springform pan with the cheesecake batter on the top rack of your oven.
Bake your cheesecake for about 60-70 minutes. You'll know it's done when you can jiggle the pan slightly and the edges around the pan stay firm. The middle part will still be a little jiggly.
Turn off your oven and leave the door to your oven partially open for another hour to allow the cheesecake to cool gradually.
Finish chilling your cheesecake in the fridge for at least another 4 hours or overnight.
