Blitz all the ingredients for the crust in your food processor until the nuts are chopped and the dough holds together when you pinch in with your fingers.

Cut some parchment paper into strips and line each mold of a 6-mold muffin tin with two paper strips placed into the mold like a cross (see video). Press crust onto the bottom. Wet your hands for that part, it makes things less sticky.

Place the muffin tin in your freezer while you prepare the cheesecake layers. 

Rinse and drain hazelnuts and place in your mixer together with all the other ingredients apart from the nut milk. Blend until smooth and thick, taking breaks to scrape down the sides. Add nut milk bit by bit stopping once you have reached the perfect texture. 

Pour the Nutella layer onto the crusts and place in the freezer for 30 minutes. 

For the pistachio layer, rinse and drain pistachios and cashews and blend into a very smooth cream, adding some nut milk if you feel the mix is to thick to blend properly. Remove the pre-frozen cheesecakes and top with the pistachio cream. Return to the freezer for another 2 - 2 1/2 hours. 

Melt chocolate and coconut oil in a microwave or double boiler. Take cheesecakes out of the freezer and quickly dip the mold into a shallow pan filled with hot water for easy release. Remove the cakes by pulling on the parchment paper strips. Place on a cake cooler and drizzle with melted chocolate. I used a piping bag, but you can use a small sandwich bag or freezer bag and cut a little hole in one corner. 

Let soften a bit a room temperature and enjoy.