For the cookie crust

Cup of Yum
1. Preheat oven to 350F.
2. Add the chocolate wafer cookies to the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse a few more times until evenly moistened.
3. Transfer the cookie crumbs to a 9 inch deep dish pie plate. Using your fingers or a flat-bottomed cup measure, press the crumbs evenly into the bottom of the pan and up the sides, all the way to the top.
4. Bake for 10 minutes, remove and allow to cool completely.

For the Nutella filling

1. Wipe or rinse out your food processor, and add the cream cheese, Nutella, cocoa powder, vanilla, and salt to the bowl. Process until smooth. Note: your cream cheese doesn't have to be room temperature if you are using a food processor here, but if you are using beaters or a stand mixer, you will want it to be softened so that you don't get any lumps.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Add the whipped cream to the Nutella mixture, starting with a little bit to loosen it up, and fold together until there are no streaks.
4. Pour the Nutella filling into the cooled pie crust, and smooth out the top.
5. Refrigerate for at least 6 hours or preferably overnight. Note: the texture is on the soft side, so do make sure your pie is thoroughly chilled before slicing and serving.

For the topping

1. Whip the cream and sugar until soft peaks form.
2. Pile the whipped cream on top of the chilled pie, and sprinkle with the chopped hazelnuts. Serve chilled.