Heat oven to 350° F. If you are planning on using a water bath and a springform pan, wrap the bottom of your springform pan in a double layer of aluminum foil. (See recipe note for my current thoughts on water baths.)
Cream butter with sugar in mixer. Add egg and vanilla. Mix in remaining ingredients, then spread in the bottom of the pan. Bake for 15-20 minutes or until it just starts to turn golden. The crust won’t be cooked all the way through.
Reduce oven temperature to 325° F. Mix the cream cheese, sugar, vanilla, and salt at medium speed until smooth, scraping the bottom and sides of the bowl periodically.
Add the eggs one at a time at medium speed until just mixed in. Scrape down the bowl in before adding each egg. Once the final egg is added, mix until fully incorporated.
Stir in milk, cream, and coffee creamer. Pour the batter into the springform pan.
Dollop the 1/4 C nutella onto the batter. Swirl gently with a knife. I kind of do a few figure 8's through the batter and the nutella. Honestly, the technique isn't super important as the nutella will mostly sink towards the bottom of the crust. You just want to distribute it a bit.
If using a water bath, put your cheesecake pan inside a larger pan and fill the outer pan with water until it goes halfway up the side of your cheesecake pan. Bake for 60-80 minutes. A good visual guide is until the edges of the cake are set and only about 2" in the center jiggle when the cake is gently shaken.
Turn off the oven, crack the door (I put a thick handles dough whisk in the door), and let the cake cool in the oven for 1 hour. Remove from oven and put in the fridge until thoroughly chilled.