Instructions:
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter.
In a bowl, combine Oreo cookie crumbs and melted butter. Mix well and press into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla extract, and beat until well combined.
Add heavy cream and Nutella to the cream cheese mixture and beat until smooth and creamy.
Pour the mixture over the cooled crust and spread it evenly.
Refrigerate the cheesecake for at least 3 hours or overnight to set.
In a separate bowl, whip the heavy whipping cream until soft peaks form.
Remove the cheesecake from the refrigerator and top it with whipped cream, chopped hazelnuts, and Ferrero Rocher (if desired).
Serve chilled and enjoy!
