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 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 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.

In the stand mixer, beat the cream cheese and Irish Cream together until smooth and combined. 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 the rest of the whipped cream.

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.