Instructions:

• Step 1: Prepare the Crust - In a mixing bowl, combine the gluten-free Oreo cookie crumbs and melted unsalted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the back of a measuring cup or your fingers to ensure it’s compact and even. Place the crust in the refrigerator to chill while you prepare the filling.
• Step 2: Make the Cheesecake Filling - In a large mixing bowl, use an electric mixer to beat the well-chilled heavy cream and powdered sugar together until soft peaks form. In another bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add in the Greek yogurt, vanilla extract, and Nutella, mixing until fully incorporated. Gently fold in the whipped cream until no streaks remain, being careful not to deflate the mixture.
• Step 3: Assemble and Chill - Pour the Nutella cheesecake filling over the chilled crust, spreading it evenly with a spatula. Refrigerate the cheesecake for at least 4 hours, or overnight if possible, to allow it to set properly. Once set, top with chocolate chips, mini chocolate chips, or chocolate curls for an extra touch of indulgence.