Pulse Oreos in a food processor until fine crumbs form.

Mix in melted butter until evenly moistened.

Press the mixture into the bottom of a 9-inch springform pan. Freeze while preparing the filling.

In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

Add Nutella and beat until creamy and fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the Nutella mixture until fully combined.

Pour the filling over the crust and smooth the top.

Chill in the refrigerator for at least 6 hours or overnight.

Before serving, garnish with whipped cream, chocolate shavings, or chopped hazelnuts if desired.