This is a no-bake cheesecake - it uses gelatin instead of eggs and a refridgerator instead of an oven!
Here's everything you'll need for the crust. . .
In a food processor grind up the graham crackers, then add the melted butter, nutella, brown sugar, salt and cocoa powder and blend.
Press the graham cracker crust into a springform pan and refrigerate for at least ten minutes.
Now here's what you'll need for the strawberry sauce topping: In a saucepan add the berries, sugar, vanilla bean and water and heat until they are soft.
Puree the fruit.
I like to use a hand held immersion blender for this - it's one less container to clean.
In a small bowl, add cold water to the gelatin, stir and allow it to sit until it "blooms" like this, which can take up to 2 minutes.
Transfer the gelatin to the hot strawberry mixture and gently stir over a low heat, just until the gelatin melts.
Reserve 3/4 cup of the strawberry sauce for the top of the cheesecake.