Ingredients:

For The Crust

12 Oreo cookies, crushed into crumbs

3 tablespoons unsalted butter, melted

For The Filling

1 (8 ounce) package cream cheese, softened

2/3 cup Nutella

1 teaspoon pure vanilla extracts

1 (8 ounce) tub frozen whipped topping, thawed

Garnishes (optional)

whipped cream

chocolate shavings chopped nuts

Directions:

In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes (I used 8, six-ounce glass custard cups) and press into the bottoms of the dishes to form a crust layer.

In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain. (Sidenote: Since folding in the whipped topping was taking so long, I gave the mixture several good stirs and it still came out fine).

Evenly pipe (I used a Ziplock bag) or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

Add garnishes and serve.