Mini Chocolate Hazelnut Cheesecakes

Ingredients

• 2 tablespoons pillsbury best® all purpose flour 
• 0.3 cup butter melted
• 0.8 cup mocha cappuccino hazelnut spread divided flavored jif®
• 1.5 cups chocolate wafers crushed
• 16 ounce cream cheese softened
• 2 large eggs 
• 0.3 cup sugar 
• 1 tablespoon cocoa powder unsweetened
• 1.5 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• oven
• wire rack
• hand mixer
• aluminum foil
• ziploc bags
• microwave
• muffin liners

Directions

1. Heat oven to 325 degrees F. Line 12 muffin cups with foil bake cups. Stir crushed wafers and melted butter in medium bowl until evenly moistened. Spoon 2 tablespoons crumb mixture into each bake cup. Press onto bottoms and 1/2 inch up sides of bake cups. Chill 15 minutes.
2. Beat cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy.
3. Add eggs and vanilla, beating just until blended.
4. Remove 2 cups cheesecake filling from bowl; set aside.
5. Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth.
6. Spoon about 1 1/2 tablespoons cappuccino hazelnut filling into each crust. Top evenly with plain cheesecake filling. (
7. Bake cups will be very full.)
8. Bake 16 to 18 minutes or until filling is set. Cool in pan on wire rack 30 minutes. Cover and chill 1 hour or overnight.
9. Remove cheesecakes from pan; remove foil bake cups.
10. Sprinkle surface of cheesecakes with cocoa powder.
11. Place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag. Microwave on HIGH 10 to 15 seconds to soften slightly.
12. Cut very small corner off bottom of bag.
13. Drizzle over cheesecakes.