Mini chocolate-hazelnut cheesecakes

Cookies, chocolate cream-filled chocolate cookies	About 15
Hazelnuts, skinned	3 tablespoons
Butter, unsalted, softened	2 tablespoons
Cream cheese	8 ounces
Nutella hazelnut-chocolate spread	¾ cup
Sour cream	½ cup
Eggs	2 large
Sugar, granulated	2 tablespoons
Chocolate chips	2 tablespoons
Cream, heavy, whipped
Chocolate mint leaves

1. Preheat to 350°F; grease a 12-cup silicon muffin pan with butter. 
2. In a food processor, combine the cookies, hazelnuts, and butter; process to very fine crumbs. 
3. Divide the crumbs among the cups, approximate 2 tablespoons each; using a flat-bottomed glass, press the crumbs down to compact; bake 5 minutes. 
4. Wipe the food processor clean. 
5. Add the cream cheese, Nutella, sour cream, eggs, and sugar; process until smooth. 
6. Spoon the filling into the cups until it nearly reaches the top; you’re likely to have leftover batter. 
7. Sprinkle the chocolate chips on top, and bake for 20 minutes, until the cheesecakes have risen and the surfaces are lightly cracked. (Took 14 minutes in my oven.) 
8. Let the cheesecakes cool slightly, and then freeze for 10 minutes. 
9. Serve chilled or at room temperature with the whipped cream and mint leaves. 

Recipe mildly adapted from Foodandwine.com

Cat's eyes

Flour, all purpose	2 cups (250 grams)
Butter, unsalted, room temperature	12 tablespoons (150 grams)
Sugar, confectioners’	2/3 cup (70 grams)
Eggs, medium	2 yolks
Orange zest, grated	1 + 1
Hazelnut spread	½ cup (150 grams)
Chocolate, semisweet, melted	1/3 cup (50 grams)

1. In the bowl of an electric mixer, and using the dough hook attachment, combine the flour, butter, sugar, eggs, and zest of one orange, and knead until the dough is smooth, about 3 to 5 minutes.
2. Form the dough into a small loaf, wrap in plastic wrap, and rest in the refrigerator for about 30 minutes.
3. Preheat to 350°F.
4. Lightly flour a working surface, and roll the dough out thinly, about 1/8 inch thick.
5. Using a 1 ½-inch round cutter, cut the dough into about 60 cookies.
6. Using a ½-inch square cutter, cut a square from the middle of half of the cookies; use a toothpick to remove the squares, which can be rolled for additional cookies or discarded.
7. Line a baking sheet with Silpat or parchment paper, and then transfer the rounds carefully to the sheet with a pastry spatula.
8. Bake the cookies for 13 to 15 minutes, or until lightly browned.
9. Carefully remove them from the baking sheet with the pastry spatula, and place them on a cooling rack to cool completely.
10. Stir together the remaining orange zest and hazelnut spread.
11. Spread a teaspoon of the mixture on the rounds, and top with a square-cut round.
12. Using a teaspoon, drizzle the chocolate in parallel lines on each cookie.

Recipe from European Cookies for Every Occasion by Krisztina Maksai