Preheat oven to 350F
In food processor, pulse Oreo cookies until pulverized to fine crumbs.
Add melted butter and pulse until well-combined.
Press crumbs evenly into the bottom of a foil-lined 9x9 pan.
For the filling, beat together cream cheese, sugar, and Nutella until completely combined.
With mixer on low speed, add heavy cream. Gradually increase speed to high and beat for one minute.
Pause to scrape down the sides and bottom of the bowl and beat again until combined.
Stir in eggs, one at a time, until completely combined.
Stir in vanilla extract.
Pour cheesecake batter over your Oreo crust in 9x9 pan.
In a small, microwave-safe bowl, heat the remaining 1/4 cup Nutella for about 10 seconds in the microwave to soften.
Drizzle Nutella over the top of the cheesecake batter (use a toothpick to swirl, if desired).
Bake on 350F for 35 minutes.
Allow to cool for one hour at room temperature, then transfer to refrigerator to chill at least 6 hours before cutting and serving.