Place the Oreos in a food processor, and pulse until finely crushed. (Alternatively, cookies can be crushed in a large ziplock bag, sealed, and crushed with a rolling pin.) Pour crushed cookies into a medium bowl.

Add the nuts to the crushed Oreos. Add the melted butter, and toss with a fork. Press crumbs into the bottom and up the sides of a 9-inch pie plate. Refrigerate while you make the filling.

In the chilled bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream and powdered sugar together until stiff peaks form. Transfer whipped cream to a separate bowl in the refrigerator and return bowl to mixer. Replace whisk attachment with paddle attachment.

Pour the chocolate chips into a medium microwave-safe bowl and heat in the microwave for 1 minute. Stir, then add the Nutella and microwave for an additional 30 seconds. Remove from the microwave and stir until smooth.

In the stand mixer, beat the cream cheese until light and fluffy. Add your Nutella mixture and beat on high until smooth and satiny. Add 1 cup of the of the whipped cream, beating until just combined. Remove bowl from mixer and fold in another cup of whipped cream. Reserve the rest of the whipped cream for decorating.

Pour the filling into the crust and use a spatula or butter knife to create a smooth surface on top. Refrigerate for at least 4 hours, or overnight.

To decorate, heat the Nutella in a microwave-safe bowl in the microwave for about 10-15 seconds, or until thinned out*. Drizzle Nutella over the entire pie. Pipe the remaining whipped cream around the border of the pie, and insert Ferrero Rocher chocolates around the pie. Sprinkle the nuts on top. Slice, serve, and enjoy!