Prepare the Crust

• Lightly grease the sides of a 9-inch springform pan and line the bottom with parchment paper.
• Add graham cracker crumbs and brown sugar to a bowl and mix until combined. Pour in the melted butter and stir until the mixture resembles damp sand.
• Press the crumb mixture firmly into the bottom and slightly up the sides of the pan, packing it tightly. Place the crust in the refrigerator to chill while you prepare the filling.

Make the Filling

• Place a mixing bowl and whisk attachment in the freezer for about 5–10 minutes to chill.
• Pour 1¼ cups of heavy cream into the cold bowl and beat until it begins to thicken. Gradually add powdered sugar and continue whipping until stiff peaks form. Set aside.
• In a separate bowl, beat the softened cream cheese with the remaining 2 tablespoons of heavy cream until completely smooth.
• Add the Nutella and mix until fully blended, then beat in the marshmallow creme until light and creamy.
• Gently fold the whipped cream into the Nutella mixture in stages, being careful not to deflate the filling. Spread the finished filling evenly over the chilled crust.
• Refrigerate for at least 3–4 hours, or until fully set.

Prepare the Topping

• Chill another mixing bowl and whisk attachment in the freezer for 5–10 minutes.
• Beat the heavy cream until it begins to thicken. Add cocoa powder and powdered sugar, then continue whipping until stiff peaks form.
• Pipe or spread the chocolate whipped cream around the edges of the pie. Garnish with chopped Ferrero Rocher candies if using.
• Warm the Nutella briefly in the microwave (about 30 seconds) until pourable, then drizzle over the top.
• Keep the pie refrigerated until ready to serve.