Crush the crackers in a food processor or blender, and place in a deep container. Set aside.

Melt the margarine in the microwave without boiling.

Place the melted margarine in the container of the crushed cookies and knead until a homogeneous mass that can be molded at the bottom of the form.

Spread the cookies out well on the bottom of the pan and use a spoon to smooth them out.

Put the cream cheese in the mixer and add the icing sugar, beat well until smooth and creamy.

Add the Nutella and mix well until smooth.

Now add the vanilla essence and cocoa powder and beat until smooth.

Pour the whipped cream on top of the reserved cookie base, shake the pan to spread the cream and make sure it is evenly distributed in the pan.

Then wrap with plastic wrap and refrigerate for at least 6 hours to solidify.

Put the Nutella in a bowl and set aside.

In a saucepan, put the heavy cream and bring it to a boil.

Once the cream has boiled, pour it over the Nutella in the bowl and wait 1-2 minutes.

Mix the Nutella to homogenize and let it cool a little.

Now, remove the pan from the refrigerator and pour the Nutella ganache on top of the cream.

Put it in the freezer to freeze for 2 hours.

After 2 hours, run a knife around the pan to unmold. Unmold and place on a plate and it's ready to serve. Enjoy!