Nutella-Mascarpone Cheesecakes

Preheat oven to 350°F and spray a 12-cup standard muffin pan with nonstick spray. To prepare crust, pulse chocolate wafers in a food processor until crumbly. Add sugar, butter, and water; pulse until moist. Press a tablespoon of mixture evenly into each cup. Bake for 7-8 minutes or until set. Cool completely on a wire rack.

For the topping, place mascarpone, Nutella, and vanilla in a food processor and process until smooth. Spoon topping evenly onto each cooled crust; spread with an offset spatula, then sprinkle with chocolate chips. Cover and chill in the refrigerator at least 2 hours.

Using an offset spatula, carefully pop cheesecakes out of pan and serve. Store leftovers in an airtight container in the refrigerator up to 3 days.