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Start by crushing the Oreo biscuits into fine crumbs using a food processor or a rolling pin with a ziplock bag. Mix the crushed biscuits with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of the pan and refrigerate.
In a large mixing bowl, combine room-temperature cream cheese and Nutella. Use a spatula to mix them together until smooth.
In a separate bowl, whip the heavy cream with sugar with a whisk or electric mixer until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture in two parts. First, fold in half of the whipped cream until almost fully integrated, then add the other half. Use a spatula to fold the ingredients together until fully combined. The filling should be light, fluffy, and smooth.
Spread a thin layer of Nutella on top of the crust, and add Ferrero Rochers at the bottom. We're using 6, but feel free to use as many as you'd like. The Nutella will help the Ferrero Rochers stay in place and not move around. Pour half of the filling into the prepared pan and smooth it out. Add the Nutella for the center, then top with the remaining cheesecake filling and smooth it out again.
Cover the cheesecake with plastic wrap or a baking tray to protect it from any odors or spills in the fridge. Chill for at least 8 hours or overnight.