In a mixing bowl, whip heavy cream on high until stiff peaks form.
In a separate mixing bowl, beat together cream cheese, sugar, salt, and Nutella until smooth. Fold in whipped cream and mix until no streaks remain. Pour filling into the Oreo pie crust and smooth out the top. Transfer to the fridge to set for at least 4 hours.
When ready to serve, whip heavy cream and Torani Puremade Hazelnut Syrup until stiff peaks form. Dollop the whipped cream on top of the filling and garnish with chocolate shavings.