Nutella Cheesecake Cupcakes

I swear my friends are spoiled.
I shouldn't say that, it's not their fault that I wait for any excuse to bake. I will say that I'm a little gutsy trying new recipes on friends just because the idea is fabulous. I'm very far from being a great baker, but sometimes I get lucky and make decent desserts without having to add tons of things to it for the next time I make them.  Thankfully, these Nutella Cheesecake cupcakes were almost close to being perfect (which is extremely rare for me on the first try).  The cheesecake portion was creamy and light, which is a great component for cheesecake considering no one wants to feel weighed down after eating some.  I'm excited to take the recipe I used from this blogger and just tweak it a little further for the next time I decide to make a batch of these cupcakes.  *Note; I substituted almonds for hazelnuts, just because I couldn't find any.
16 oreos blended with 1 1/2 TBS salted butter
 Line 12 cupcake tins and add a spoonful of the crust to each
 For the cheesecake (similar to the Cheesecake Brownies)
6 TBS sugar, 12 oz of cream cheese, 1 1/2 TBS flour (MIX)
then add 2 eggs, 1/4 cup whole milk, 1/4 cup sour cream, 1/2 tsp vanilla 
 when mixed, add 1/2 cup Nutella
Mix and distribute evenly. Bake at 325 degrees for 24 minutes 
(they should still jiggle a little out of the oven)
Homemade whipped cream
1 cup heavy whipping cream, 3 TBS powdered sugar, 1 tsp vanilla
With a hand mixer, beat until fluffy consistency (you can use a whisk too)
(if you've never made whipped cream at home, be aware you'll never go back to store made)
Top with chopped almonds (or hazelnuts), whipped cream, more nuts, & chocolate

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