Nutella Cheesecake Cupcakes

Ingredients

• 12 Oreos, finely crushed
• 1 1/2 Tbsp salted butter, melted
• 6 Tbsp granulated sugar
• 1 1/2 Tbsp all-purpose flour
• 12 oz cream cheese, well softened, use full fat
• 2 large eggs
• 1/4 cup milk
• 1/4 cup sour cream
• 1/2 tsp vanilla extract
• 1/2 cup Nutella
• 1 cup heavy cream
• 3 Tbsp powdered sugar
• 1/4 c chopped, toasted hazelnuts
• Chopped chocolate or real chocolate sprinkles, for garnish

Directions

1. Heat the oven to 325 degrees. In a mixing bowl, use a fork to stir the crushed Oreos with the melted butter until the crumbs are evenly moistened. Spoon the mixture evenly into 12 muffin cups fitted with paper liners, using a heaping 1 Tbsp for each one, then press the crumbs down into flat little crusts. Bake for 5 minutes, then take the pan out and let the crusts cool while you make the filling.
2. In a mixing bowl, whisk the granulated sugar and flour together. Add the softened cream cheese, then beat with an electric hand mixer only until the mixture looks smooth. Mix in the eggs, then add the milk, sour cream, and vanilla and blend just until everything comes together. Add the Nutella and mix again just until combined.
3. Rap the bowl firmly on the counter about 30 times to bring some of the trapped air bubbles to the surface. Pour the filling over the crusts, dividing it among the muffin cups and filling each one almost to the top, about 1/4 cup of batter per cup. Bake in the 325 degree oven for 20 – 24 minutes, until the centers have just a gentle wobble.
4. Take the cupcakes out of the oven and let them sit at room temperature for 30 minutes. Cover the pan loosely with plastic wrap or foil, move it to the refrigerator, and chill for 3 hours. Serve topped with sweetened whipped cream, hazelnuts, chopped chocolate, or chocolate sprinkles; for the neatest finish, add the toppings within a few hours of serving. Keep them in an airtight container in the refrigerator.
5. For the sweetened whipped cream, beat the heavy cream in a mixing bowl with an electric hand mixer on high speed until soft peaks form. Add the powdered sugar and keep whipping until the peaks are stiff. Refrigerate until needed.
6. Do not use Double Stuf Oreos here, since the extra filling can make the crust too soft. To make fine crumbs, pulse the Oreos in a food processor, or seal them in a large zip-top bag and crush them well with a rolling pin.