Nutella-Mascarpone Cheesecakes

• 9 ounces, weight Chocolate Wafers
• 2 Tablespoons Sugar
• 1/4 cups Unsalted Butter, melted
• 2-1/2 Tablespoons Water
• 1 cup Mascarpone, Softened At Room Temperature
• 2/3 cups Nutella
• 1 teaspoon Vanilla Extract
• 3 Tablespoons Mini Semisweet Chocolate Chips

1. Preheat oven to 350u0b0F and spray a 12-cup standard muffin pan with nonstick spray. To prepare crust, pulse chocolate wafers in a food processor until crumbly. Add sugar, butter, and water; pulse until moist. Press a tablespoon of mixture evenly into each cup. Bake for 7-8 minutes or until set. Cool completely on a wire rack.
2. For the topping, place mascarpone, Nutella, and vanilla in a food processor and process until smooth. Spoon topping evenly onto each cooled crust; spread with an offset spatula, then sprinkle with chocolate chips. Cover and chill in the refrigerator at least 2 hours.
3. Using an offset spatula, carefully pop cheesecakes out of pan and serve. Store leftovers in an airtight container in the refrigerator up to 3 days.

weight chocolate wafers, sugar, ubc, water, mascarpone, nutella, vanilla, chocolate chips

Taken from tastykitchen.com/recipes/desserts/nutella-mascarpone-cheesecakes/ (may not work)