Pre-heat the oven to 325. Line a muffin pan (or a mini muffin pan if you’re making “truffles”) with paper or foil liners, and then spray the liners with non-stick cooking spray. You can opt to just spray the pan directly and leave the liners out, but make sure to spray not just inside the muffin cups but the flat in-between-cup surfaces of the pan as well, or the upper cheesecake layer will stick.
In a medium bowl combine the cookie crumbs and butter. Spoon the crust mixture into the muffin cups, pressing it about halfway up the sides (a standard sized muffin cup will take a little over a tablespoon of mixture in each; mini muffin cups will take a little over a teaspoon). If you have crust mixture leftover, just go back and distribute it between the cups that look like they might need a little extra oomph. Be sure to press the crust into each cup firmly. Refrigerate while you mix the batter up.
In a large bowl beat together the cream cheese, sugar and flour until light and fluffy.
Beat in the eggs one at a time, then add in the vanilla.
Divide the batter; scrape 2 cups into a smaller dish – I prefer a liquid measuring cup. This will be MOST of the cheesecake batter! No worries.
Add the Mocha Cappuccino Hazelnut Spread to the little bit of batter still in the large bowl. Beat until smooth, making sure to scrape down the sides. Spoon a little of the mocha filling into each of the prepared crusts.
Spoon the cheesecake filling (that you divided into the measuring cup earlier) over the top. Fill each cup completely.
Bake the cupcakes for 16-18 minutes (less for the mini muffin pans). The tops of the cheesecake will brown very slightly around the edges and the middles will puff up a bit. Let the baked cheesecakes cool to room temperature and then refrigerate for at least an hour.
Remove the cupcakes and/or truffles (mini cupcakes) from the pan. It’s helpful to place them on a wire rack.
In a small heavy-bottomed saucepan over medium low heat, melt the chocolate chips and the milk, stirring constantly until the chocolate is smooth and shiny. Spoon the chocolate over the cupcakes.
For the standard-sized cakes I made a small puddle in the center, spilling just a little bit over the sides in places. For the mini cupcakes, to make them more like truffles or candies, I spooned the chocolate over the tops and all the way down most of the sides.
Refrigerate to let the chocolate set. Serve cold.
Recipe by Sugar Dish Me at https://www.sugardishme.com/mini-mocha-cappuccino-cheesecakes/