Preheat oven to 350F.

Place metallic muffin liners in a muffin tin.

In a food processor add Oreo cookies and butter and process until ground to fine crumbs.

Place mixture in the bottom of the muffin tins and use a small glass to press down.

Bake for 5 minutes.

Remove from oven and set aside.

In food processor (cleaned from crumb mixture) place cream cheese, Nutella, sour cream, eggs, sugar, vanilla, and espresso powder and blend until fully mixed.

Fill the liners and tap the muffin tin a few times to release any bubbles.

Bake for 20-25 minutes or until top has risen and there are small cracks visible.

Let cool for 5-10 minutes in muffin tin and then transfer to a tray and refrigerate until ready to serve.

Serve topped with fresh whipped cream and berries and a sprinkle of espresso powder.