• Preheat oven to 350 degrees and line your 12-cup muffin tin with paper liners, then set aside.

Crust:

• Use a food processor to make the graham cracker crust. Pulse the graham crackers until they are fine crumbs. Then, add in the sugar, melted butter, and vanilla extract. Pulse until combined.
• Add about 1-2 Tbsp of graham cracker crumbs in the bottom of each muffin cup. Using the back of a Tbsp (or your hands), press the crust in an even layer in the bototm of each cup. (If you like a thick graham cracker crust, use about 2 Tbsp in each muffin cup. For a thinner crust, use 1 Tbsp.) Set aside.

Cheesecake:

• Using a standing mixer or a hand mixer, beat the cream cheese until fluffy and very smooth.
• Add in the sugar and mix until fully incorporated, scraping down the sides of the bowl as needed.
• Add in the eggs one at a time, beating well after each addition.
• Lastly, add in vanilla extract. Mix until everything is combined and the cheesecake mixture is smooth (and, remember to scrape down the sides of the bowl as needed).

Nutella:

• In a microwave safe bowl, melt the Nutella for about 15-20 seconds. Warming it slightly helps loosen the consistency, which will make it easier to swirl into the batter. Set aside.

Assembly:

• Divide the cheesecake batter evenly among the 12 muffin cups, filling each cup about 2/3 - 3/4 of the way full.
• Then, spoon about 2 tsp of Nutella into each cheesecake cup. Using a cake tester, toothpick, or knife, swirl the Nutella into the cream cheese mixture.
• Bake for about 16-20 minutes, or until the edges of each cheesecake have set and the centers of each jiggle slightly when the pan is gently shaken.
• Then, turn off the oven, crack open the oven door, and let the cheesecakes slowly cool in the oven for 30-45 minutes (this helps prevent each cheesecake from cracking).
• Next, continue to let the cheesecakes cool to room temperature on the counter.
• Finally, chill in the fridge at least 4 hours, or overnight.
• Serve plain or topped with whipped cream, fresh raspberries, and shaved chocolate.
• Keep leftovers in an airtight container in the refrigerator.