• Place the Oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
• Press the mixture into the bottom and up the sides of a greased 8-inch (20 cm) springform pan using the back of a spoon and your fingers where necessary.  Refrigerate until the filling is prepared.

Prepare the filling.

• In a mixing bowl place the cream cheese, powdered sugar and vanilla extract and mix until smooth.
• In another bowl mix the cream until soft peaks form. Gradually fold the whipped cream into cream cheese mixture.
• Divide the mixture in two. Fold Nutella in one half of the mixture.
• Place the mixtures into the prepared pan in two layers. Start with 3 large spoons of cream cheese mixture with space between them and then fill the gaps with 3 large spoons of Nutella mixture. Repeat for the second layer. Slam the springform pan on the countertop to spread the mixture.  Use a knife to create swirls on top and bottom as well.
• Refrigerate for 6 hours or even overnight to set.