Make the Oreo Crust:

1. Line a 12-cup mini muffin pan with cupcake liners or use a silicone mini cheesecake mold.
2. In a bowl, mix Oreo crumbs and melted butter until combined.
3. Press about 1 tablespoon of the crust mixture into the bottom of each cup.
4. Chill in the refrigerator while preparing the filling.

Make the Nutella Cheesecake Filling:

5. In a large bowl, beat cream cheese, Nutella, sugar, and vanilla extract until smooth and creamy.
6. In a separate bowl, whip heavy cream until soft peaks form.
7. Gently fold the whipped cream into the Nutella mixture until fully combined.

Assemble and Chill:

8. Spoon or pipe the cheesecake filling over the prepared crusts, smoothing the tops.
9. Refrigerate for at least 4 hours or overnight to set.

Decorate and Serve:

10. Drizzle with melted Nutella and sprinkle with chopped hazelnuts or chocolate shavings.
11. Serve chilled and enjoy!