Place a sheet of parchment paper on a flat surface. Scoop 150 grams of Nutella and spread it into an even circle about the size of your cake pan, leaving some space around the edges to prevent overflow. Slide the parchment with Nutella into the freezer and leave until needed.

Crush the Oreos into fine crumbs using a food processor or a rolling pin and a ziplock bag. Mix the crumbs with melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of your cake pan, creating an even crust layer.

In a large bowl, combine room-temperature cream cheese and Nutella. Use a whisk or electric mixer to blend until smooth and creamy.

In a separate chilled bowl, whip the heavy cream and powdered sugar to soft peaks, being careful not to overwhip.

Gently fold half of the whipped cream into the Nutella and cream cheese mixture. When almost fully incorporated, fold in the remaining whipped cream until the mixture is light, fluffy, and uniform in texture.

Pour half of the filling over the prepared Oreo crust and spread evenly.

Remove the Nutella disk from the freezer and place it gently in the center of the filling. Cover with the remaining filling and smooth the surface with a spatula for an even layer.

Cover the cake with plastic wrap or a baking tray to prevent absorption of odors. Refrigerate the cheesecake for at least 8 hours, preferably overnight, to allow it to set firmly.

Melt 150 grams of Nutella and drizzle it evenly over the surface. Tilt the pan to spread the Nutella over the top.

Crush 4 Oreos (biscuit part only) and sprinkle around the sides of the cheesecake as decoration.

Carefully remove the cheesecake from the springform pan. Slice into 8 portions and serve immediately, enjoying the creamy, chocolatey flavors.