Super easy, no cooking required!
2 x 175g box of oreos, 65g soft butter, 250g cream cheese, 250g nutella, 1/2 cup icing sugar, 1 flake.
Place the oreos and butter in a food processor and blitz until combined. Press the mixture into a well greased 23cm loose bottomed tin. Refridgerate for half an hour. Whisk together the cream cheese and icing sugar. Add the nutella and whisk until combined. Pour over the chilled oreo base. Crumble the flake over the top. Refridgerate overnight. To serve slide a knife around the edges to loosen the tart, then pop open the tin. If you want more filling just adjust the amounts of cream cheese and nutella. Keep it at equal parts nutella and cream cheese. However the tart is very rich so I doubt you would want more filling! Enjoy!