Using a food processor, finely crush the chocolate creme sandwich cookies until they resemble sand, about 30 seconds. In a medium bowl, combine the crushed cookies with the melted unsalted butter until well mixed. Press firmly into individual serving glasses or cups and refrigerate for at least 30 minutes to firm up.

In a large mixing bowl, combine the softened mascarpone cheese, chocolate hazelnut spread, powdered sugar, and vanilla extract. Beat on medium speed for 2-3 minutes until smooth and creamy.

In a separate bowl, whip the heavy cream until soft peaks form, about 3-4 minutes. Gently fold the whipped cream into the mascarpone mixture in two batches until fully incorporated.

Retrieve the chilled cookie crusts and layer the mascarpone cream over the top, filling each cup almost to the brim. Smooth the surface and cover with plastic wrap. Refrigerate for at least 2 hours.

When ready to serve, add your favorite toppings such as whipped cream, chocolate curls, or fresh fruit. Enjoy chilled.