1. Preheat your oven to 350°F. Line a muffin tin with paper liners to make removing the dessert cups easier.
2. In a small bowl, mix the crushed graham crackers with the melted butter until the crumbs are evenly coated. Distribute the mixture evenly among the muffin cups, pressing down firmly to create a solid crust.
3. Bake the crusts for 10 minutes, then let them cool completely while you prepare the cheesecake filling.
4. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. This step reminds me of the patience my mama always taught in the kitchen—good things come to those who wait!
5. Add the vanilla extract, heavy cream, and chocolate hazelnut spread to the cream cheese mixture. Beat until everything is well combined and the filling is fluffy.
6. Fold in the chopped hazelnuts gently. Spoon the cheesecake mixture over the cooled crusts, filling each cup generously.
7. Chill the dessert cups in the refrigerator for at least 3 hours, or until the cheesecake is firm to the touch.
8. Before serving, dust the tops with cocoa powder if desired, for that extra chocolatey finish.

These steps are straightforward, but remember – cooking is an art, not a science. Feel free to tweak as you go; that’s how I learned to love cooking in my family’s kitchen.