Prepare a muffin tin with four cupcake liners. Mix together coffee grounds, oreo crumbs and butter. Divide evenly between the four cups and press crust down firmly. Bake crust for five minutes.
3.
To prepare the filling, beat cream cheese, sugar, greek yogurt, egg, and vanilla in a medium bowl for 1 1/2 minutes. Divide the cheesecake batter by pouring half of the batter into a separate bowl. In one bowl, mix in two tablespoons Nutella. In the other bowl, mix in the coffee. Starting with the Nutella batter, fill each cup about halfway up. Fill the cups the rest of the way with the coffee batter.
4.
bake for 15-20 miutes. Cheesecake will be done when the center only jiggles slightly. Cool completely.
5.
After cheesecakes are cooled, put a 1/2 tablespoon of Nutella in the center of each cheesecake. Melt dark chooclate in the microwave in thirty second intervals, stirring after each one. Drizzle over cheesecakes. Chill until ready to serve. Enjoy!
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By
Taylor
