Process 24 Oreo cookies into fine crumbs. Combine with 5 tablespoons melted unsalted butter and press into the bottom of a 9-inch pie dish. Chill for 10 minutes.

Mix 1 cup Nutella and 8 ounces cream cheese in a bowl until smooth and creamy. Set aside.

In a separate bowl, whip 1 cup of heavy whipping cream and add ¼ cup powdered sugar until stiff peaks form. Reserve one-third for decoration.

Gently fold the whipped cream into the Nutella and cream cheese mixture until no streaks remain.

Pour the filling into the chilled Oreo crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Serve chilled, topped with reserved whipped cream and chocolate curls, cutting with a knife dipped in hot water for neat slices.