Start by breaking the graham crackers into the bowl of a food processor. Add the soft unsalted butter and 1 tablespoon of Nutella. Blitz this mixture until it begins to clump together, creating a damp, sandy texture.

Stir in the chopped hazelnuts, pulsing until combined. This addition will give your crust a boost of flavor and crunch.

Lightly grease a mini cheesecake pan. Scoop a heaping tablespoon of the graham cracker mixture into each cup. Press them firmly into the base using your hands or the back of a spoon to form a solid crust.

Place the pan in the fridge to chill for at least 30 minutes, allowing the crust to set.

In a large mixing bowl, beat the cream cheese and sifted powdered sugar until smooth and creamy. Once thoroughly combined, slowly add the remaining Nutella, mixing until the mixture is consistent and luscious.

Remove the mini cheesecake pans from the fridge and carefully smooth the Nutella mixture over the chilled crusts, filling each cup about two-thirds full.

Return the pans to the fridge for at least four hours or overnight to allow the cheesecake to set properly.

Just before serving, add a generous dollop of whipped cream on top of each mini cheesecake and garnish with the remaining chopped hazelnuts for an extra touch of elegance.