Prepare cookies in advance (they take 10 minutes to bake while making your cream cheese mixture); or use any other chocolate chip cookies of your choice.

Combine together the cream cheese and yogurt; mix until smooth. Add the Nutella, sugar and cocoa powder. Slowly mix while pressing the powder down with your metal spoon until the cocoa powder had dissolved into the cream cheese mixture. Beat until all ingredients have combined and the mixture is smooth and lump free. Alternatively, beat with a hand held beater on low-medium speed until smooth.

Heat the Nutella in a microwave safe bowl for 30 seconds, remove and mix. Add the milk (3 tablespoons first), and whisk well until smooth and thin in consistency (like a Hot Fudge Sauce). Add extra milk only if needed.

Alternatively, place in a heatproof dish over a pot of boiling water and whisk until smooth and heated through (be careful not to get any water in the Nutella, or it will seize).

Break 6 cookies up by hand for a chunkier base; or pulse them in a magic bullet small cup (or small blender) or a food processor if you prefer a finer cookie base.

Divide the cookies amongst the parfait glasses. Add 2 tablespoons of cookie crumbles or chunks into the base of each glass. Layer with the cheesecake mixture (about 2 tablespoons) over the cookies; drizzle with a small amount of Nutella Fudge Sauce; swirl the sauce with the back of a metal knife; pour in another tablespoon of cheesecake mixture. Top with remaining cookie pieces and drizzle with extra sauce.

Serve!