1. Preheat your oven to 325°F and line a muffin tin with paper liners.
2. In a small bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated.
3. Spoon about 1 tablespoon of the crumb mixture into each liner, pressing down firmly to create a crust.
4. In a large bowl, beat the softened cream cheese and 1/2 cup of sugar until smooth and creamy, approximately 3-4 minutes.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Divide the cream cheese mixture evenly among the prepared crusts, filling each about 3/4 full.
7. In a small saucepan, gently heat the chocolate hazelnut spread and heavy cream over low heat, stirring until smooth.
8. Drizzle a tablespoon of the chocolate hazelnut mixture onto each cheesecake and use a toothpick to swirl it into the filling.
9. Bake in the preheated oven for 20-22 minutes, or until the centers are set and the tops look slightly puffed.
10. Allow the cheesecakes to cool to room temperature before refrigerating for at least 2 hours.
11. Before serving, sprinkle chopped hazelnuts on top for a delightful crunch.

One of my favorite parts of this process is swirling the chocolate hazelnut mixture into the cheesecake batter. It reminds me of the spontaneous creativity my family always encouraged in the kitchen, where a simple twist can elevate an entire dish.