Mix the crushed Oreos with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place in the fridge to chill.

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

In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until smooth.

Gently fold in ½ cup of Nutella into the cheesecake filling.

Spread the filling evenly over the chilled crust. Warm the remaining ¼ cup Nutella slightly and drizzle it over the top. Use a knife to swirl if desired.

Refrigerate the cheesecake for at least 6 hours or overnight until set.

Before serving, garnish with chocolate shavings or crushed hazelnuts if desired.