Nutella cheesecake

Dear friends, after about two months and a busy summer, I am finally cooking again with this simple, tasty dessert. I hope it starts a long series to share my passion again.
INGREDIENTS
BASE
200 g plain biscuits, Digestives or Oro Saiwa
100 g butter
CREAM
750 g Philadelphia
2 eggs
150 g extra-fine sugar
Half a vanilla pod
Nutella, 5/6 tablespoons
I finely crush biscuits.
I microwave butter and add.
I mix evenly.
I line a 22 cm springform tin with parchment and firmly press biscuits with a spoon or meat mallet.
I refrigerate while making cream.
I combine Philadelphia and sugar in a bowl.
I scrape vanilla seeds.
I add with the two eggs.
I whisk electrically.
The cream should be light and even.
I fill chilled base and level.
I add irregular Nutella spoonfuls.
I draw irregular lines with a skewer to marble.
I bake at 140°C for about 1 hour and 20 minutes until edges set but centre slightly trembles, setting while cooling. I cool and refrigerate at least a couple of hours.
Simple preparation, longer baking, excellent result.