Place the Oreo Cookies in a food process and process until finely ground.

Place the cookie crumbs to a medium size bowl.  Add in the melted butter and stir until well combined.

Then press this mixture into a 9-inch pie pan making sure to get the mixture onto the bottom and on the sides of the pan.

Refrigerate for at least 30-60 minutes.

In a large mixing bowl, beat the cream cheese with a hand held mixer for 2-3 minutes until light and fluffy.

Add in the Nutella and mix until well combined.

Gently fold in the whipped topping with a spatula until it’s just combined.  Be careful not to over-mix or the whipped topping might lose it’s texture.

Pour this mixture into the pie crust.

Place the pie in the refrigerator to chill for at least 4 hours but overnight is preferred.

When you are ready to serve, use a vegetable peeler to make chocolate shaving out of the chocolate bar and top the pie with the chocolate saving and whipped cream topping.

Serve chilled and enjoy!