For the Crust: 

1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
2. Grind the cookies into a fine crumb using a food processor or blender. Combine with the melted butter and stir until the crumbs are well coated.
3. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

For the Filling:

1. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour 1 ¼ cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on high speed until the cream thickens to soft peaks. Add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
2. Beat the cream cheese until it’s completely smooth and free of lumps, scraping down the bowl as needed. Next, add the granulated sugar and vanilla extract and continue beating until smooth. Then add the Nutella, beating until all ingredients are well combined. 
3. Finally, slowly fold in the whipped cream using a spatula and mixing until it’s completely incorporated. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.

For the Topping:

10. Prepare another batch of whipped cream. First chill the bowl, then beat the heavy cream on medium-high speed until it reachs soft peaks. Add the cocoa powder and powdered sugar and continue beating on high speed until stiff peaks form.
11. Decoare the borders of the cheesecake with whipped cream using a 1M piping tip. Garnish with chopped Ferrero Rocher candies and drizzle with Nutella. To soften the Nutella, microwave for approximately 30 seconds and stir until it runs off your spoon.