1. Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
2. In a bowl, mix the crushed Oreos with the melted butter until well combined. Press about a tablespoon of the mixture into the bottom of each muffin liner to form a crust.
3. In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla, and continue to beat until creamy.
4. Mix in the Nutella until fully incorporated, followed by the egg, sour cream, and a pinch of salt. Ensure everything is well combined, but don’t overmix.
5. Spoon the cheesecake batter over the Oreo crusts in the muffin tin, filling each liner about three-quarters full.
6. Bake for 18-20 minutes, or until the centers are set but still slightly jiggly. Trust me, this wobble is a good sign!
7. Allow the bites to cool in the tin for a few minutes before transferring them to a wire rack. Chill in the refrigerator for at least 2 hours before serving.

These steps are straightforward, but here’s a tip from my kitchen: use a small cookie scoop to portion out the crust and the cheesecake batter. It’s a tiny tool that makes a big difference in keeping things neat and even.