1. Preheat your oven to 325°F. Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, combine the crushed Oreos and melted butter. Mix until evenly moistened.
3. Press about a tablespoon of the Oreo mixture into the bottom of each muffin cup. Use the back of a spoon to pack it down firmly.
4. In a large bowl, beat cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
5. Add in the vanilla extract and eggs, one at a time, beating well after each addition.
6. Mix in the Nutella, flour, and salt until fully incorporated.
7. Divide the cheesecake mixture evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake for 18-20 minutes, or until the centers are set and slightly jiggly.
9. Allow to cool completely in the pan on a wire rack, then chill in the refrigerator for at least 2 hours before serving.

For a smooth texture, make sure your cream cheese is at room temperature before mixing. If you’re like me and enjoy a bit of improvisation, adding a swirl of raspberry jam on top before baking can add a lovely tangy contrast.