One 8-ounce package cream cheese, at room temperature
1 cup chocolate hazelnut spread
1 1/3 cups whipped cream
2 tablespoons coarsely chopped hazelnuts
a disposable piping bag fitted with a large star tip; four 8-ounce mason jars
Place 1/4 cup chocolate cookie crumbs in the bottom of each of four 8-ounce mason jars; shake to level.
Combine the cream cheese and hazelnut spread in the bowl of a stand mixer and beat until well combined. Transfer the cheesecake filling to a disposable piping bag fitted with a large star tip or a resealable plastic bag with the corner snipped. Pipe approximately 1/2 cup cheesecake filling into each jar. Pipe or dollop 1/3 cup whipped cream on top of the filling in each jar. Garnish with the hazelnuts. Chill 20 minutes, then serve.