In a medium mixing bowl, combine the cream cheese and Nutella until SILKY smooth. A hand mixer is best for this, but a spatula and good old muscle will work in a pinch.

Transfer the Nutella cream cheese to the bowl of a stand mixer and add the heavy cream. Mix on low speed to combine, then slowly increase the speed to medium. Mix until firm peaks form. (This can take 4-5 minutes.)

Arrange chocolate chip cookies flat in an 8 or 9-inch springform pan (either will work), covering as much of the bottom as possible. Break up a cookie or two to fill in any gaps. (Don’t stress about filling in everything, peeps. Perfection is overrated.)

Spread a fifth of the whipped cream mixture (about 1 heaping cup) over the cookies in an even layer. Top with another layer of cookies and add another layer of cream. Repeat these layers until there are 5 of each, finishing with a layer of cream. Smooth the top.

Cover the cake tightly with plastic wrap and refrigerate overnight.

Time to decorate! Place a tablespoon each of Nutella and coconut oil in a small bowl and microwave for 15-20 seconds until melted. Stir until well combined.

Run a sharp knife around the outside of the cake (to loosen it) and remove the sides of the pan. Using a spoon, drizzle the top and sides of the cake with the Nutella mixture. The mixture should harden within a minute or two, but if it doesn’t, pop it in the freezer for a few minutes.

To make a fancy cookie rim, cut a circle out of parchment that’s slightly smaller than your cake. (I traced a 7½ inch bowl.) Place the parchment on top of your cake and sprinkle crumbled chocolate chip cookies around it. Remove the parchment. (You can also do the cookie rim before the Nutella drizzle. Your choice.)

Slice and serve your cake immediately, or refrigerate until party time.