Finely crush the chocolate creme sandwich cookies in a food processor until resembling fine crumbs. Melt the unsalted butter and combine it with the cookie crumbs. Divide among serving glasses and press firmly to create a crust. Chill for 15 minutes.

In a mixing bowl, combine mascarpone cheese, chocolate hazelnut spread, powdered sugar, and vanilla extract. Beat on medium speed for 2-3 minutes until smooth. In a separate bowl, whip the heavy cream until soft peaks form, then fold into the mascarpone mixture.

Once the crust has set, spoon the mascarpone cream over the crust in each glass, smooth the tops, cover with plastic wrap, and chill for at least 2 hours or overnight.

To serve, remove from the refrigerator, top with whipped cream and garnishes such as chocolate curls or toasted hazelnuts, and enjoy.