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Export 11 ingredients for grocery delivery
Line a cupcake tin with 12 paper cups
Combine the crushed oreo cookies and butter in a medium-sized bowl and mix until combined
Divide the crumbs between the lined cupcake patties and press firmly into the base
Preheat the oven to 160C/320F
Combine the cream cheese, sourcream/yogurt, and sugar in the bowl of a stand mixer and beat on low until smooth
Add the eggs one at at time, beating in between until smooth
Melt the chocolate in 30 second bursts in the microwave, or over a hot water bath
Pour the melted dark chocolate and vanilla extract into the cheesecake batter and mix into smooth
Divide the batter among the cupcake patties and bake for 10 minutes, then turn the oven off and leave in the oven for 10 minutes
Remove from the oven and chill in the fridge overnight, or a minimum of 4 hours
Place the chocolate in a small heatproof bowl
Heat the cream in the microwave or in a small saucepan until steaming
Pour the cream over the chocolate and cover with a plate, sit for 5-10 minutes or until melted
Stir until smooth
Pour over the chilled cheesecakes and reserve in the fridge
Combine the cream and sugar in the bowl of a stand mixer fitted with a whisk attachment
Sift over the cocoa powder, and whisk until stiff peaks
Transfer to a piping bag fitted with a large star pipng tip and pipe a dollop of cream over the ganache
Top with halved strawberries and enjoy!