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 on two layers. Start with 3 large spoons of cream cheese mixture with space between them and them fill the gaps with 3 large spoons of Nutella mixture. Repeat for the second layer. Slam the sprinform pan on the counter top 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.