Gianduja Brownie Cheesecakes

Preheat the oven to 350 F. Line a cupcake pan with cupcake liners (you could also use a mini cheesecake pan), set aside. Heat the butter and chocolates over medium high heat in a saucepan, whisking constantly until completely melted. Remove from heat. In a large bowl, combine the Nutella, sugar, eggs, salt, and baking powder until well combined. Slowly add the hot chocolate mixture in small batches until well incorporated. Next, whisk in the baking powder, flour, and chopped hazelnuts until well combined. Fill the cupcake liners 1/3 full with the brownie mixture, set aside. In a medium bowl, combine all of the ingredients needed for the cheesecake and whisk until smooth. Layer on top of the brownie batter until the cups are 2/3 full. Tap against the counter to make sure it is well settled in the pan. Bake until edges are slightly puffed and center is set, about 15 - 20 minutes. Let cool completely. Enjoy!