Nutella Cheesecake Mousse

Ingredients

• 12 Oreos, leave in cream filling. Don't use Double Stuf, finely crushed
• 2 Tbsp butter, melted
• 1 1/3 cups heavy cream
• 4 Tbsp granulated sugar, divided
• 1 Tbsp unsweetened cocoa powder
• 8 oz cream cheese, softened
• 1/2 cup + 2 Tbsp Nutella
• 1/2 tsp vanilla extract
• 2/3 cup heavy cream
• 1 1/2 Tbsp granulated sugar
• Toasted, chopped hazelnuts, optional
• Chocolate shavings or sprinkles, optional

Directions

1. For the crust: Combine the crushed Oreo's with the melted butter in a bowl, stirring with a fork until the crumbs are evenly moistened. Or, finely grind the Oreos in a food processor, pour in the butter, and pulse to combine, stopping to scrape the sides once. Spoon the crumb mixture into 5 – 6 glass cups or dessert cups, then press it lightly into a level base. Place the cups in the refrigerator while you make the mousse.
2. For the mousse: With an electric hand mixer, beat 1 1/3 cups heavy cream in a mixing bowl until it holds soft peaks. Mix in 3 Tbsp granulated sugar and 1 Tbsp cocoa powder, then continue beating until the peaks are stiff. In another mixing bowl, beat the cream cheese with 1 Tbsp sugar until it is smooth, airy, and lump-free. Add the Nutella and vanilla, and beat until the mixture is fluffy and fully combined. Fold in half of the whipped cream mixture until partly incorporated, then fold in the remaining half just until the streaks disappear. Spoon the mousse into a large piping bag, or use a freezer Ziploc bag with the corner snipped if you do not have one. Take the cups out of the refrigerator and pipe the mousse over the crusts. Return them to the refrigerator and chill 1 hour, or up to 12 hours.
3. For the topping: Beat 2/3 cup heavy cream with an electric hand mixer until soft peaks form. Add 1 1/2 Tbsp granulated sugar and keep beating until the cream reaches stiff peaks. Move the whipped cream to a piping bag and pipe it onto the mousse. Finish with chopped hazelnuts and chocolate shavings, if desired.