Prepare the Cookie Crust

• Place the whole Oreo cookies in a food processor and pulse until they form fine, even crumbs, or place them in a sturdy zip-top bag and crush with a rolling pin.
• In a medium bowl, combine the Oreo crumbs with the melted butter, mixing thoroughly until the texture resembles wet sand and all crumbs are moistened.
• Transfer the mixture to a 6.5-inch springform pan and press it down firmly and evenly across the base to create a compact crust.
• Place the pan in the refrigerator to chill and set while you proceed with the filling.

Prepare the Cheesecake Filling

• Melt the white chocolate gently using a double boiler, stirring frequently until completely smooth and liquid, then set aside to cool slightly.
• In a large mixing bowl, beat the room-temperature cream cheese with a spatula until it becomes soft, smooth, and free of lumps.
• Pour the slightly cooled melted white chocolate into the cream cheese and stir until the mixture is fully combined and uniform in color and texture.
• In a separate clean, dry bowl, whip the heavy cream and granulated sugar together until soft peaks form—this means the peaks should gently curl when the whisk is lifted.
• Carefully fold the whipped cream into the white chocolate and cream cheese mixture using a spatula, using gentle motions until fully incorporated and no white streaks remain.

Assemble the Cheesecake

• Remove the springform pan with the chilled crust from the refrigerator.
• Pour the prepared cheesecake filling over the crust, using a spatula to spread it evenly and smooth the top.
• Cover the pan tightly with plastic wrap and refrigerate for at least 8 hours, or ideally overnight, to allow the cheesecake to set completely.

 Decorate and Serve

• Gently warm the Nutella in a heatproof bowl until it becomes slightly fluid and easy to drizzle or spread.
• Pour or drizzle the melted Nutella over the fully set cheesecake, and decorate with additional Oreo cookies as desired.
• For neat and clean slices, dip a sharp knife into hot water, wipe it dry, and then cut the cheesecake into portions.
• Store the cheesecake in the refrigerator until ready to serve.