Place all the ingredients of the crust into the food processor and pulse until they are all crushed properly and look like damp sand. If you feel that the mixture is still dry then you can add more Nutella.

Press the mixture evenly on the bottom of 8 inches spring form mold and put it in the freezer for a while until it is all set.

Put half portion of the Nutella in a small bowl along with the chocolate and melt it in the microwave for 1 minute. Keep checking and mixing it after every 20 seconds. At the end the chocolate and Nutella will be well combined and melted properly.

In another bowl mix the Nutella with the cream cheese until they are very well combined.

Whip double cream into hard peaks.

Add the microwaved Nutella and chocolate mixture into the cream cheese and Nutella mixture and fold them properly.

At the end fold the whipped cream into this mixture. Keep folding until it looks smooth. It should be having the consistency of a mousse.

Scrap the mixture on to the Oreo crust evenly with the help of a spatula or knife.

Top with the Oreo chunks.

Cover it with cling sheet and place in the fridge for minimum of 3 hours and preferably overnight.

Serve the wedges plain or with berries.–-

Chocolate can get burn in the microwave if not checked on time that is why it is recommended to check it after every 20 seconds.

Make sure your cream cheese is on room temperature when you mix it with the Nutella.