This mini chocolate cheesecake recipe has a chocolate wafer crust and two flavors of delicious cheesecake filling.
Preheat oven to 325 degrees F.
Grease a 12-hole mini cheesecake pan with butter. If you do not have a cheesecake pan, you can line 12 muffin holes with liners. The end results will be a little less refined but still very tasty.
Stir crushed wafers and melted butter in medium bowl until evenly moistened. Spoon 2 tablespoons crumb mixture into each cup.
Press onto bottoms and chill for 15 minutes.
In the top of a double boiler, or using your favorite melting method, melt the chopped chocolate over low heat and set aside once melted.
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 1/3 of the cheesecake filling from bowl and mix in with melted chocolate. Set aside (this will be your first layer)
Add 1/2 cup Nutella or hazelnut spread to remaining cheesecake filling, beating until smooth (this will be your second layer)
Spoon a spoonful of chocolate filling into each crust.
Top evenly with Nutella filling.
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.