📖 Instructions

1. Let's start with that delicious crust! Preheat your oven to 350°F (175°C). Get a muffin tin ready with paper liners – trust me, it'll make your life easier later on. If you don't have any paper liners, you can grease the muffin tin really well, just make sure you get into every nook and cranny.
2. In a food processor, combine 1 1/2 cups of chocolate wafers or cookies. Pulse until you have fine crumbs. Now, add 5 tablespoons of melted butter to the crumbs and pulse again until everything is well combined. The mixture should look like wet sand – this is what's going to hold your crust together.
3. Spoon about 2 tablespoons of the crumb mixture into each muffin liner. Use the back of a spoon or your fingers to press the crumbs firmly and evenly into the bottom of each liner. This is super important! A well-packed crust will prevent it from crumbling when you take the cheesecakes out. Once you’re done, bake the crusts in the preheated oven for 8 minutes. Then, take them out and let them cool while you make the filling.
4. Time to whip up that dreamy filling! In a large bowl, beat 16 ounces (2 packages) of softened cream cheese with an electric mixer until it's smooth and creamy. Make sure your cream cheese is at room temperature. You don't want any lumps!
5. Add 3/4 cup of granulated sugar and 1/4 cup of unsweetened cocoa powder to the cream cheese. Beat until everything is well combined and smooth. Don't overbeat the mixture, though. Overbeating can incorporate too much air, which can cause the cheesecakes to crack while baking.
6. In goes 2 large eggs. Add them one at a time, beating well after each addition. Then, stir in 1/2 cup of chocolate hazelnut spread (like Nutella) and 1 teaspoon of vanilla extract. Mix until everything is evenly combined and you have a luscious, chocolatey batter. Taste and see if you'd like to add a little more Nutella. Never hurts to add more Nutella!
7. Pour the cheesecake filling over the cooled crusts, filling each liner almost to the top. Be careful not to overfill them, as the filling will expand slightly during baking.
8. Bake the cheesecakes in the preheated oven for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle. Keep a close eye on them – you want them to be perfectly baked, not overbaked. Turn off the oven and crack the oven door open slightly. Let the cheesecakes cool in the oven for an hour. This helps prevent them from cracking as they cool.
9. After an hour, remove the cheesecakes from the oven and let them cool completely at room temperature. Once they're cool, cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is essential for the cheesecakes to set properly and develop their flavors.
10. Before serving, sprinkle the cheesecakes with chopped hazelnuts and a dusting of cocoa powder. Remove them from the muffin liners and arrange them on a platter. Now, step back and admire your handiwork! These Mini Chocolate Hazelnut Cheesecakes are ready to be devoured!
11. Store any leftover cheesecakes in an airtight container in the refrigerator for up to 3-4 days. But honestly? They probably won't last that long!