1. Preheat your oven to 325°F and line a muffin tin with paper liners.
2. In a small bowl, mix the graham cracker crumbs and melted butter until the mixture resembles wet sand.
3. Press about 1 tablespoon of the crumb mixture into the bottom of each lined muffin cup, pressing down firmly to create a solid base.
4. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 3 minutes.
5. Add in the vanilla extract and eggs, one at a time, mixing well after each addition.
6. Divide the cream cheese mixture evenly among the muffin cups, filling each about 3/4 full.
7. Place a teaspoon of Nutella on top of the cheesecake batter in each cup and use a toothpick to swirl it gently into the batter.
8. Bake for 18-20 minutes, or until the centers are set and the edges are slightly golden.
9. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Once cooled, drizzle the caramel sauce over the top and sprinkle with a pinch of sea salt.
11. Refrigerate for at least 2 hours before serving to allow them to set properly.

When swirling the Nutella, I find it helps to channel the artistic flair I inherited from my mother—it’s a personal touch that makes each bite a little unique.