Place cookies in a sealable plastic bag and seal. Crush cookies with a rolling pin or handle of a butter knife.
Place butter in a medium microwaveable bowl. Microwave on high power for 40 seconds, or until butter is melted. Stir in crushed cookies; blend well. Divide and press crumb mixture into and up sides of 8 (6-ounce) custard cups.
In a medium mixing bowl. Combine cream cheese and confectioners' sugar. Stir in hazelnut spread. Fold in thawed whipped topping.
Spoon mixture into crusts in custard cups.
Squirt each with about 2 tablespoons aerosol whipped topping. Drizzle with 1 teaspoon chocolate syrup. Sprinkle with chopped hazelnuts.