准备

Make the black bottom

• Line 12 regular-sized (2-3/4-inch diameter) muffin cups with foil liners (paper ones won’t work here) and lightly grease the bottom and sides.
• 将饼干碎屑和黄油放入一个小碗中，然后与叉子混合，直到碎屑均匀湿润。
• 将面包屑均匀地分配在箔片衬里（每个都牢固地堆满了汤匙）。如果您有蛋tamper，这是使用它的好时机。如果没有，请撕下一块保鲜膜，将其放在面包屑上，然后用手指牢固地按下紧凑的层。填充时，将锡罐滑入冰箱中。（当您将面糊旋转时，这有助于将面包屑保持在底部。）

Make the cheesecake

• Position an oven rack in the center of the oven and heat the oven to 300°F. Put the cream cheese in a large bowl and beat with an electric mixer fitted with the paddle attachment on medium high until very smooth and fluffy, about 2 minutes. Add the sugar, vanilla, and salt. Continue beating until well blended and smooth, scraping down the sides of the bowl frequently; there should be no lumps. Add the eggs, one at a time, beating on medium speed until just blended. Once the eggs have been added to the batter, it’s important to mix thoroughly without overbeating or the cheesecake will puff and crack during baking.
• Scoop out 1 cup of the vanilla batter and set aside. Add the Nutella to the remaining batter and stir until well blended. Portion the Nutella batter evenly among the prepared muffin cups (about 4 Tbs. per cup). Next, portion the vanilla batter evenly among the cups (about 1 Tbs. in each). The cups should be completely filled.
• 用旋转的图案拖动木串，牙签或削皮刀的尖端，穿过两个击球手。每个面糊仍然应该有坚实的条纹，杯子应填充到边缘。点击柜台上的松饼锡以解决面糊。烘烤直到锅被轻轻到20到22分钟时，直到中心几乎没有摇晃。将松饼锡放在架子上，完全冷却。覆盖并冷藏直到非常寒冷，至少6小时。

Make Ahead Tips

The baked cheesecakes can be refrigerated for up to 3 days or frozen for up to 1 month. Once cooled, cover the muffin tins with plastic (tin and all to keep the foil perky and pretty), then refrigerate or freeze.