These are so easy to make and no need to bake, but they'll taste like you spent the entire day in the kitchen!

Ingredients:
The Crust
15 Oreo Cookies
3 tablespoons unsalted butter, melted

The Filling
2 (8 ounce) packages of cream cheese, softened
1  1/3 cup Nutella
2 teaspoons vanilla extract
2 cups cool whip, thawed (plus extra for topping)
Toasted chopped hazelnuts (optional)
Chocolate shavings (optional) 

Directions:
Place your Oreos in a large ziplock bag and seal. Using a meat mallet or rolling pin smash the Oreos until they are crumbs. 

In a bowl, stir together the Oreo crumbs and melted butter. Divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form the crust. Set aside until you are ready to pour in your filling. I used 125ml mason jars and found that they were quite convenient because I could make the cheesecakes a day ahead of time and close the jars for easy storage in the fridge.

In a large bowl, using an electric mixer, beat the cream cheese and Nutella on low speed for approximately 2 minutes. Scrape down the sides and beat for an additional 2 minutes on medium speed or until the Nutella/cheese mixture is fluffy and smooth. 

Add vanilla and mix just to combine. Fold in the whipped topping using a spatula until well blended. 
 

Using a piping bag pipe the filling into your dishes (alternatively, you can spoon the filling right into the dishes). Cover with plastic wrap and refrigerate for at least 2 hours before serving.

Just before serving garnish with additional cool whip, toasted hazelnuts and chocolate shavings (this step is optional but totally recommended).