Ingredients

Crust

• 12 ounces oreo cookies
• 1 stick unsalted butter, melted

Filling

• 26 ounces cream cheese, room temperature
• 1 cup whipping cream
• 1/2 cup Nutella
• 2 teaspoons vanilla extract
• 1/2 cup powdered sugar

Directions

1. Place  cookies into the bowl of a food processor and process until crumbs form. Add melted butter and process until evenly distributed.
2. Press the mixture into the bottom and up the sides of a greased 8 inch springform pan using the back of a spoon.  Refrigerate until the curst is firm and filling is ready.
3. In a mixing bowl place the cream cheese, powdered sugar and vanilla extract and whisk until smooth.
4. In another bowl whip the cream until soft peaks form. Gradually fold the whipped cream into cream cheese mixture.
5. Divide the mixture in two. Fold Nutella in one half of the mixture.
6. 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.
7. Refrigerate for 6 hours or even overnight to set.