Begin by crushing 24 Oreo cookies into fine crumbs using a food processor or a zip-top bag and rolling pin. Mix the crumbs with 1/2 cup of melted unsalted butter in a bowl until the mixture resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan to create a solid crust, ensuring it is tightly compacted.

In a large mixing bowl, combine 12 ounces of room temperature cream cheese and 1 cup of Nutella. Using an electric mixer, blend the ingredients on medium speed until the mixture is completely smooth and free of lumps, which should take about 2-3 minutes.

In a separate chilled mixing bowl, pour in 1 cup of heavy whipping cream and add 1/4 cup of powdered sugar. Using an electric mixer, whip the mixture on high speed until soft peaks form, which will take about 3-5 minutes.

Gently fold the whipped cream into the Nutella mixture in two batches, using a spatula to maintain the airiness of the whipped cream.

Carefully spread half of the Nutella filling over the prepared Oreo crust in your springform pan, smoothing it into an even layer. Drizzle about 1/4 cup of Nutella on top and smooth the surface with a knife.

Cover the springform pan tightly with plastic wrap and refrigerate the cheesecake for at least 8 hours, or preferably overnight.

Once set, remove the cheesecake from the fridge and carefully take off the sides of the springform pan. Drizzle warmed Nutella over the top and sprinkle crushed Oreos around the edges.