To make the crust, combine the crushed Oreos with the melted butter. Press firmly in the bottom and up the sides of a 9 inch pie plate. Refrigerate while you make the Nutella filling.
Using a mixer, beat cream cheese until creamy. Take out ¼ cup of the Nutella and set aside, add remaining Nutella to cream cheese and combine together.
Gently stir in 8 ounces or half of the whipped topping.
Transfer mixture into pie crust, spreading evenly.
Top the remainder of the pie with the remaining 8 ounces of whipped cream.
Drizzle the remaining ¼ cup of Nutella on top (microwave if it’s not drizzling) and gently swirl into the whipped cream if desired. Can also, top with Oreo cookies or leave plain.
Refrigerate at least 4 hours before serving.