A rich and creamy Nutella pie with a crunchy Oreo crust, perfect for chocolate and hazelnut lovers.

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In a bowl, mix crushed Oreos and melted butter until combined. Press into the bottom and sides of a 9-inch pie dish to form a crust. Chill in the fridge for 30 minutes.
In a separate bowl, beat cream cheese and Nutella until smooth.
Add vanilla extract and powdered sugar to the mixture and beat until well combined.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the Nutella mixture until fully incorporated.
Spread the filling evenly over the chilled crust and smooth the top.
Refrigerate for at least 4 hours or overnight until set.
Garnish with chocolate shavings or chopped hazelnuts before serving if desired.

For a firmer crust, you can bake it at 350°F (175°C) for 8-10 minutes and cool before filling.
Use full-fat cream cheese for best texture and taste.
This pie can be made a day in advance and stored in the fridge.