Prepare the crust: In a food processor, pulse 22 Oreos (including the cream filling) into a fine crumb. Pour crumbs into a large bowl and mix with melted butter.

Press the mixture into a 9-inch pie dish, packing it down into the bottom and up the sides. Bake for 10 minutes. Allow to cool completely.

Make the ganache: Place chopped chocolate in a bowl. Heat the cream in a saucepan over medium heat until it simmers, then pour over the chocolate. Let sit for 2-3 minutes. Stir gently until smooth, then add hazelnut liqueur (optional). Let the ganache cool and thicken.

Prepare the filling: Using a hand mixer or stand mixer, beat the heavy cream until stiff peaks form, about 3-4 minutes. Set aside.

In the same bowl, beat the cream cheese until smooth. Add Nutella, confectioners’ sugar, and vanilla, and beat until combined. Gently fold in the whipped cream.

Spread the filling into the cooled pie crust, smoothing it with a spatula.

Top with the ganache, then sprinkle with toasted hazelnuts and a pinch of flaky sea salt.

Chill the pie in the refrigerator for at least 6 hours, preferably overnight, before serving.

Make whipped cream to garnish if desired. Pipe around the edges of the pie. Slice and serve cold.