Line a standard 12 hole muffin tin with paper patties.

Use a food processor or place Oreos in a ziplock bag and bash with a rolling pin to make fine crumbs.

Mix Oreo crumbs with butter. Divide between holes and press firmly to flatten.

Beat cream cheese until smooth. Then beat in icing sugar, Nutella and vanilla extract. Add cream and beat for 2 to 3 minutes or until fluffy like frosting.

Divide mixture between holes. Smooth out top. Refrigerate until firm in muffin tin (Note 5)

Beat cream until starting to thicken, add sugar then beat until soft peaks form. Transfer to piping bag (optional) and pipe / dollop cream on each.

Place Nutella in one corner of a small ziplock bag and microwave for 15 seconds on high. Snip a a tiny hole in one corner of the ziplock bag. Drizzle over cheesecakes. (Note 6)

Serve cool (Note 7)