Preheat Oven: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners. Set aside.​

Prepare Crust: Pulse graham crackers in a food processor until fine crumbs. Add sugar, melted butter, and vanilla extract, then pulse until well combined. Divide about 1-2 Tbsp of the graham cracker mixture into each muffin cup and press into an even layer using the back of a tablespoon or your hands. Set aside.​

Prepare Cheesecake Filling: Beat cream cheese with a mixer until fluffy and smooth. Add sugar and mix until fully combined, scraping the sides of the bowl as needed. Add eggs one at a time, beating well after each addition. Mix in vanilla extract until smooth.​

Prepare Nutella: Microwave Nutella for 15-20 seconds to loosen its consistency. Set aside.​

Assemble Cheesecakes: Divide the cheesecake batter evenly among the muffin cups, filling each about 2/3 – 3/4 full. Spoon about 2 tsp of Nutella into each cup and swirl into the batter with a cake tester, toothpick, or knife.​

Bake: Bake for 16-20 minutes, or until the edges are set and the centers jiggle slightly. Turn off the oven, crack the oven door, and let the cheesecakes cool in the oven for 30-45 minutes to prevent cracking. Allow to cool to room temperature on the counter, then refrigerate for at least 4 hours or overnight.​

Serve: Top with whipped cream, fresh raspberries, and shaved chocolate. Store leftovers in an airtight container in the refrigerator.