1. Preheat oven to 325° F. 
2. Add graham crackers to the jar and secure lid. Press "Pulse" 6-8 times until ground into fine crumbs. 
3. Remove lid and stir. Add melted butter and water to jar and secure lid. Press "Pulse" 3-5 times. 
4. Press crust onto bottom of 9" springform pan.
5. Add eggs, vanilla, Neufchatel cheese, melted chocolate and Nutella to clean jar and secure lid. 
6. Blend on "Batters" cycle twice or until batter is smooth and creamy (if your Blendtec doesn't feature a "Batters" cycle, blend on a Medium speed for 50 seconds or until batter is smooth and creamy). 
7. Pour over crust. 
8. Bake 45-55 minutes or until center is almost set.
9. Cool; loosen cake from rim of pan. Refrigerate for 4 hours before serving. When ready to serve, prepare ganache topping.

Ganache Topping
½ cup whipping cream
1 cup semi-sweet chocolate chips

1. Place chocolate chips in a heat-proof bowl.
2. In a small saucepan, heat cream on medium until it starts to simmer.
3. Remove from heat and pour cream over chocolate chips. Allow hot cream to melt chocolate before stirring, about three minutes. 
4. Stir until combined and pour over cheesecake allowing to drip over the sides.