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                                                                  Ingredients
                                                                  • Yes No 15 chocolate sandwich cookie
                                                                  • Yes No 2 tbsp roasted hazelnuts
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 8 oz cream cheese
                                                                  • Yes No 3/4 cup hazelnut chocolate spread
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 2 mini tbsp chocolate chip
                                                                  • Preheat the oven to 350°. Line a 12-cup muffin tin with paper liners. Spray the liners with vegetable oil spray.
                                                                  • In a food processor, combine the cookies, hazelnuts and butter and process to very fine crumbs. Divide the crumbs among the cups and, using a flat-bottomed glass, press on the crumbs to compact them. Bake for 5 minutes.
                                                                  • Meanwhile, wipe out the food processor bowl. Add the cream cheese, Nutella, sour cream, eggs and sugar and puree until smooth. Spoon the filling into the cups until it nearly reaches the top; there may be a few tablespoons of leftover batter. Sprinkle the chocolate chips on top and bake for about 20 minutes, until the cheesecakes have risen and the surfaces are lightly cracked. Let the cheesecakes cool slightly, then transfer the muffin tin to a rack and freeze for 10 minutes, until the cheesecakes are slightly cooled. Serve chilled or at room temperature.
                                                                  Yields: 12tartlets
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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