Mini Chocolate Hazelnut Cheesecakes Recipe

How to make it

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• HEAT oven to 325°F.
• Line 12 muffin cups with foil bake cups.
• Stir crushed wafers and melted butter in medium bowl until evenly moistened.
• Spoon 2 tablespoons crumb mixture into each bake cup.
• Press onto bottoms and 1/2 inch up sides of bake cups.
• Chill 15 minutes.
• BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy.
• Add eggs and vanilla, beating just until blended.
• Remove 2 cups cheesecake filling from bowl; set aside.
• Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth.
• SPOON about 1 1/2 tablespoons cappuccino hazelnut filling into each crust.
• Top evenly with plain cheesecake filling. (Bake cups will be very full.)
• Bake 16 to 18 minutes or until filling is set.
• Cool in pan on wire rack 30 minutes. Cover and chill 1 hour or overnight.
• REMOVE cheesecakes from pan; remove foil bake cups.
• Sprinkle surface of cheesecakes with cocoa powder.
• Place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag.
• Microwave on HIGH 10 to 15 seconds to soften slightly.
• Cut very small corner off bottom of bag.
• Drizzle hazelnut spread over cheesecakes.