Pulse together oreo cookies and butter until they're clump. Dump the mixture into an 8 inch spring form pan and press it down well. Refrigerate the crust.

In a mixing bowl, mix together softened cream cheese and powdered sugar.

In a small cup, pour in the hot water and add gelatin. Stir until gelatin is fully dissolved.

Pour the thickened gelatin into the cream cheese mixture.

In another mixing bowl, whip up heavy cream. Once frothy, add in sugar and continue whipping until you get stiff peaks, about 4-5 minutes.

Fold this whipped cream very gently into the cream cheese mixture.

Spread ⅔ of the filling onto the refrigerated oreo crust and smooth it out with the help of a spatula.

In the remaining filling, mix nutella. Spread this nutella mixture over the first layer of cream cheese. Smooth it out. Cover with cling film and refrigerate for at atleast an hour.

To prepare the ganache, warm up heavy cream either in a saucepan or microwave.

Pour this onto the chocolate chips. Let sit for a minute and then stir until chocolate is fully melted and gets slightly thick.

Pour the ganache onto the cheesecake and smooth out with a spatula.

Garnish with hazelnuts. Cover with cling film and let refrigerate for at least 4 hours, preferably overnight.

Slice up and enjoy!