Crush the Oreo cookies into fine crumbs using a food processor or rolling pin. Mix with melted butter until combined, then press the mixture into a 9-inch pie pan, covering the bottom and sides. Refrigerate for 15 minutes to set.

In a large bowl, beat the cream cheese and powdered sugar until smooth. Add Nutella and vanilla extract, mixing until fully incorporated. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the Nutella mixture to keep it light and fluffy.

Pour the Nutella filling over the chilled Oreo crust, smoothing the top with a spatula for an even layer.

Sprinkle crushed Oreos on top for extra crunch. For an added touch, drizzle melted Nutella or add whipped cream.

Refrigerate the pie for at least 4 hours or overnight to set. Slice and serve chilled for the best taste and texture.