Ingredients
12Oreos,finely crushed
1½tbspsalted butter,melted
6tbspgranulated sugar
1½tbspall-purpose flour
12ozcream cheese,full fat, well softened
2large eggs
¼cupmilk,preferably whole or 2%
¼cupsour cream
½tspvanilla extract
½cupNutella
1sweetened whipped cream
¼cuphazelnuts,chopped, toasted
chocolate,or real chocolate sprinkles, chopped, for garnish
Preparation
Preheat the oven to 325 degrees F.
In a mixing bowl using a fork, blend together the crushed Oreos and butter.
Divide the mixture evenly among 12-paper lined standard size muffin cups, adding a heaping of 1 tablespoon to each. Press the crumbs into an even layer.
Bake in the oven for 5 minutes. Remove from oven and allow to cool while preparing to fill.
In a mixing bowl, whisk together the granulated sugar and flour. Add in the cream cheese and using an electric hand mixer, whip just until smooth. Blend in the eggs.
Add in the milk, sour cream, and vanilla and mix just until combined, then add in the Nutella and mix just until combined. Tap the bowl forcefully against countertop about 30 times to release some of the air bubbles.
Divide the mixture among muffin cups, pouring over crusts and filling each cup nearly full, about ¼ cup of batter in each.
Bake in the oven for 20 to 24 minutes until centers only jiggle slightly.
Remove from the oven and allow to cool at room temperature for 30 minutes, then cover loosely with plastic wrap or foil.
Transfer to the refrigerator and chill 3 hours.
Serve with sweetened whipped cream, hazelnuts, chopped chocolate, or chocolate sprinkles. Enjoy!
