Preheat the oven to 325°F (163°C) and line a 12-cup muffin pan with cupcake liners.
Mix the crushed Oreo cookies with the melted butter until evenly coated.
Divide the crumb mixture evenly among the liners and press firmly into the bottoms.
Bake the crusts for 5 minutes, then cool for 10 minutes.
Beat the softened cream cheese and sugar until smooth.
Add the eggs one at a time, then mix in the vanilla extract and sour cream until combined.
Fold the Nutella into the cheesecake batter until evenly blended.
Divide the filling evenly among the cupcake liners, filling each about ¾ full.
Spoon a small amount of Nutella onto each cupcake and swirl gently with a toothpick.
Bake for 18–22 minutes, until the edges are set and the centers still wobble slightly.
Turn off the oven, leave the door slightly open, and let the cupcakes rest for 10 minutes before transferring them to a cooling rack.
Cool completely, refrigerate for at least 4 hours, then garnish as desired and serve chilled.
