Crush the Oreo cookies (with filling) into fine crumbs using a food processor or by smashing them in a bag with a rolling pin.

Mix the Oreo crumbs with melted butter until the texture feels like wet sand.

Press the mixture into a lined square pan, smoothing it into an even base. Chill the crust in the fridge while you make the filling.

Beat the cream cheese with the Nutella until smooth and creamy using a spatula 

Whip the cold heavy cream in another bowl until soft peaks form.

Gently fold the whipped cream into the cream cheese mixture until combined and fluffy. Don’t overmix.

Spread the filling evenly over the chilled crust. Smooth out the top with a spatula.

Chill the cheesecake in the fridge for at least 8 hours or overnight until set and firm.

Once set, spread the Nutella gently over the top of the cheesecake to create a smooth topping. Crush some oreos and sprinkle them on the edges. 

Slice into bars using a sharp knife. Wipe the knife between each slice for clean edges.

Serve chilled and enjoy!