Crush approximately 24 Oreo cookies in a food processor until fine crumbs. Combine with ½ cup melted unsalted butter and press into a 9-inch pie dish. Freeze for 15 minutes to set.

In a large bowl, combine 1 cup Nutella and 8 oz softened cream cheese with an electric mixer until smooth. In another bowl, whip 1 cup cold heavy whipping cream with ½ cup powdered sugar until stiff peaks form.

Gently fold the whipped cream into the Nutella mixture. Spoon into the chilled Oreo crust and smooth the top.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Spread reserved whipped cream on top before serving and garnish with chocolate curls. Cut with a warm knife for clean slices.