Preheat oven to 180 degrees
Use a food processor to mix up the Oreos and nuts, adding in the melted butter as you blitz. Joe’s Top Tips! If you don’t have a food processor, you can add the oreos and nuts to a zip lock bag and use a rolling pin to crush these. This can then be poured in a bowl and the melted butter incorporated!
Place this mix into lined cupcake tray and use the bottom of a glass to flatten the mix down to create the base. Bake for 5 minutes.
Mix together the cream cheese, chocolate-hazelnut spread, sour cream, eggs and sugar until combined. Spoon this filling until it reaches the top of your cupcake liners. Bake for 20 minutes
Transfer to the fridge immediately and let this cool down completely
Top with Joe & Seph’s Caramel & Belgian Chocolate Gourmet Popcorn, and, if you’re feeling really fancy, a drizzling of Joe & Seph’s Chocolate & Hazelnut Caramel Sauce!
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