Crush the Oreo cookies into a fine crumb using a food processor or a rolling pin. Mix the crumbs with the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Freeze for 10-15 minutes while you make the filling.

In a chilled bowl, use an electric mixer to beat the cold heavy whipping cream until stiff peaks form. Set aside.

In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Add the Nutella and vanilla extract and beat until fully combined.

Gently fold the whipped cream into the Nutella mixture until just combined. Pour the filling over the prepared crust and smooth the top. Refrigerate for at least 6-8 hours, or overnight, until firm.

Once set, carefully remove the sides of the springform pan. Garnish with desired toppings like chopped hazelnuts or chocolate shavings before slicing and serving.