Nutella Cheesecake Bites

• 2/3 cups Graham Cracker Crumbs
• 2 Tablespoons Sugar
• 2 Tablespoons Butter, Melted
• 8 ounces, weight Cream Cheese, Softened
• 1 can (14 Oz. Can) Sweetened Condensed Milk
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1/4 cups Sour Cream
• 1/4 cups Nutella

1. Preheat oven to 350F. Line a mini muffin tin with cupcake liners.
2. In a small bowl, combine graham cracker crumbs, sugar and butter with a fork until well-combined. Place about 1 teaspoonful into each mini-muffin liner, pressing down firmly. Bake for 5 minutes; set aside.
3. In a large bowl, beat cream cheese and sweetened condensed milk with an electric mixer until smooth. Beat in egg and vanilla, and then sour cream, until well combined.
4. Spoon filling over prepared crusts, about a tablespoon to tablespoon and a half into each. Drizzle or pipe Nutella over the filling and swirl with a toothpick. (I placed the Nutella into a plastic bag and clipped the corner to pipe.)
5. Bake for 15-20 minutes or until cheesecakes are set. Remove from the oven and allow to cool in the pan for 10 minutes. Remove from the pan onto a wire rack to cool an additional 10 minutes. Cover and refrigerate for 30 minutes before serving.
6. Yields 40 cheesecake bites.
7. Enjoy!
8. Miss

graham cracker crumbs, sugar, butter, weight cream cheese, milk, egg, vanilla, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/nutella-cheesecake-bites/ (may not work)