CRUMB: pulse the chocolate sandwich cookies in a food processor until they break down into a fine crumb. Place the crumbs in a medium bowl and pour the melted butter on top. Mix together using a rubber spatula so all the crumbs have a chance to get coated in the butter.

CRUST: Dump the crumb mixture into a 9-inch pie plate. Make sure the crumbs are packed firmly into the bottom and up the sides of the pie plate. Use the bottom of a measuring cup sprayed with nonstick spray to help pack in the crumbs! This is important so that the pie crust holds together when you slice it. Place the plate in the freezer for 10-15 minutes while you prepare the filling.

FILLING: using an electric mixer, whip the cream cheese with the whisk attachment for 30 seconds just to loosen it up. Add the chocolate hazelnut spread, vanilla, and salt and continue to whip for 1-2 minutes or until well combined. Stop the mixer, scrape the sides using a rubber spatula and add the cool whip. Turn the mixer back on medium-low just long enough for everything to combine.

REFRIGERATE: Pour the filling into the prepared pie crust. Smooth out the top, place a sheet of plastic wrap on the filling to seal it and refrigerate for at least 4-6 hours before serving (you can easily make this further in advance as well.) To serve soon after making, freeze the pie for 1 hour, top with whipped cream (optional) and refrigerate.

WHIPPED CREAM: Pour the cream into a large bowl and sprinkle with sugar. Beat using an electric mixer for 1-3 minutes or until the cream forms stiff peaks. Be careful not to over beat otherwise you’ll end up with butter! Spread or pipe the whipped cream onto the pie and top with chocolate shavings.