Step 1

Make the crust: Mix together the Oreos, butter, and cream cheese and press the mixture into the bottom of a parchment paper lined springform pan. Let it chill in the fridge while you make the filling.

Step 2

Make the filling: Whisk together the cool whip, cream cheese, Nutella, powdered sugar, vanilla, and cocoa powder. Pour the filling into the Oreo crust and smooth it out with a spatula. Place it in your refrigerator to set while you make the ganache.

Step 3

Make the ganache: Heat the heavy cream in the microwave for 45 seconds (you can also heat it on the stovetop over medium-low heat until barely simmering). Place the chocolate chips in a mixing bowl and pour the hot heavy cream over them. Let the mixture sit for 2-3 minutes. Whisk until smooth. You can pop it back into the microwave for 10 seconds if needed. Make sure you are stirring very well after removing it from the microwave because chocolate tends to burn easily and become lumpy. Pour it over the cheesecake filling and spread evenly with a spatula or spoon.

Step 4

Chill: Pop the cheesecake in the freezer to set for at least 3 hours. 2 hours before serving, remove the springform pan and thaw the cheesecake in your refrigerator. This will help the cheesecake keep its shape so you can remove the springform pan.

Step 5

Make the whipped cream: whip the Nutella into the Cool Whip with the powdered sugar.

Step 6

Decorate: Once the cheesecake filling has set, transfer it to a cake platter. Pipe the Nutella whipped cream over the top and decorate with Ferrero Rochers and chopped hazelnuts.

Step 7

Chill: Return the cake to the refrigerator until you are ready to serve.