In a food processor or blender, pulse Oreos and melted butter until small crumbs form. Set aside 1 Tablespoon for garnish.

In a large bowl, use a hand mixer on medium high speed to combine Nutella, cream cheese and powdered sugar until light and fluffy (about 2 minutes). 

In a separate medium bowl, whip heavy cream to soft peaks. Add granulated sugar and almond extract and whip to medium peaks.

Add the whipped cream to the bowl of Nutella mixture and gently fold with a spatula until just combined and no white streaks remain.

Divide crushed Oreos between 2 or 4 serving dishes. Evenly divide Nutella mousse on top of crushed Oreos.

Cover each dish with plastic wrap and place in fridge to chill for at least 30 minutes.

Before removing the mousse from the fridge, make your homemade whipped cream topping: in a medium bowl, use a hand mixer to whip heavy cream until soft peaks form. Add in granulated sugar and whip until stiff peaks form.

Remove the mousse from the fridge, uncover and top with whipped cream and reserved crushed Oreos. Serve and enjoy!