Prepare a 7-inch springform pan by coating it with a non-stick spray.
In a small bowl, combine the Oreo cookie crumbs and butter. Spread evenly in the bottom and up the side of the pan. Place in the freezer for 10 minutes.
In a mixing bowl mix cream cheese and sugar at medium speed until smooth, blend in Nutella, heavy cream, vanilla, and flour. Mix in eggs one at a time just until blended; don’t over mix.
Pour batter into the springform pan on top of the crust. Cover top of springform pan with aluminum foil.
Pour 1 cup of water into the cooking pot, and place the trivet in the bottom. Carefully lower the pan it into the pot using a cooking sling or aluminum foil sling. If using a foil sling, fold the sides down so that they don’t interfere with closing the lid.
Close and lock the lid and set the regulator knob to PRESSURE. Pressure cook on HIGH for 50 minutes. When time is up, turn off the cooker to naturally release pressure (about 10 minutes). Do a quick pressure release to release any remaining pressure. Carefully remove the lid. Remove cheesecake and check it to see if the middle is set. If not, cook the cheesecake an additional 5 minutes.
Remove the springform pan to a wire rack to cool. Remove aluminum foil. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
When cheesecake is chilled, prepare topping. Place half of the chocolate in a mixing bowl. Heat heavy cream on medium-high heat until it comes to a boil. Remove from heat and immediately pour cream over the chocolate and stir until chocolate is completely melted. Add remain chocolate and stir until chocolate is completely melted. Cool until ganache is thickened but still thin enough to drip down the sides of the cheesecake.
Spoon chocolate ganache on top of the cheesecake, spreading to edges and letting the ganache drip down the sides. Pile coarsely chopped Rolo candies on top. Sprinkle hazelnuts on top. Refrigerate until ready to serve.