To a bowl fitted with a whisk attachment, add cream cheese, confectioners' sugar, Nutella, cocoa powder, vanilla extract and paste. Begin mixing over low speed until the confectioners' sugar is somewhat incorporated.
Increase the speed to high and whip until combined and mixture is smooth. Stop and scrape the mixer. Continue whipping on high and add the heavy cream in 3 parts, making sure the whip cream has incorporated and thickened before each addition.
Whip until the mixture is thickened and has a mousse consistency. Stop the mixer. Remove bowl from the mixer and wrap the bowl in plastic wrap. Place in the freezer for about 30 minutes to chill. Once chilled, pour cheesecake mixture to a piping bag fitted with a star or round tip. A ziplock bag works here too. Be sure to snip the end of the ziplock bag. You can also spoon this jammy. Whatever floats your boat.