Mini Nutella Cheesecakes

Ingredients

• Yield: 4 mini cheesecakes (4.75" springform pans) OR 20 regular sized cupcakes

Crust

• 3/4 cup graham cracker crumbs (process graham crackers in a blender)
• 3 tablespoons powdered sugar
• 3 tablespoons cocoa powder
• 4 tablespoons butter, melted

Cheesecake

• 16 ounces cream cheese, softened
• 1/2 cup sugar
• 2 large eggs
• 1/4 cup heavy cream
• 1/4 cup sour cream
• 1 teaspoon vanilla
• 3/4 cup Nutella
• Fresh raspberries, optional, to garnish

Nutella Mousse

• 1/2 cup Nutella, soft at room temperature
• 1 cup heavy whipping cream, cold

Directions

Crust

1. Mix all ingredients together and press into the bottom of four 4.75 inch springform pans. Or line cupcake tins with 20 paper or foil liners and press about a teaspoon of crumbs into bottom of liners. Set aside.

Directions

1. Preheat oven to 325 degrees F.
2. In the bowl of a stand mixer, blend sugar and cream cheese until smooth. Beat in eggs, one at a time. Then add heavy cream, sour cream, and vanilla, and mix until smooth. Blend in nutella until just combined.

Cheesecake

1. Divide the filling evenly between the mini springform pans or cupcake liners, filling nearly to the top (about 1/2 inch to the top).
2. Tap lightly on the counter to release any trapped air. Bake 30 minutes for mini spring form pans and 20 minutes for the cupcakes. Cheesecake will be just slightly jiggly in the center.
3. Open oven door and turn off the oven. Allow to slowly cool inside oven. Then remove from oven and let cool to room temperature. When fully cool, cover with plastic wrap and chill in refrigerator for several hours.
4. Keep in the refrigerator.

Nutella Mousse

1. In a stand mixer bowl with whisk attachment, beat the heavy cream just until stiff peaks form, do not over beat. Add 2 tablespoons of nutella and whisk.
2. Add the rest of the nutella and gently whisk for a few seconds and then fold with a rubber spatula until combined and smooth.
3. Chill the mousse to set for at least 2 hours.