Step 1

Line a cupcake tin with 12 paper cups

Step 2

Combine the crushed oreo cookies and butter in a medium-sized bowl and mix until combined

Step 3

Divide the crumbs between the lined cupcake patties and press firmly into the base

Step 4

Preheat the oven to 160C/320F

Step 5

Combine the cream cheese, sourcream/yogurt, and sugar in the bowl of a stand mixer and beat on low until smooth

Step 6

Add the eggs one at at time, beating in between until smooth

Step 7

Melt the chocolate in 30 second bursts in the microwave, or over a hot water bath

Step 8

Pour the melted dark chocolate and vanilla extract into the cheesecake batter and mix into smooth

Step 9

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

Step 10

Remove from the oven and chill in the fridge overnight, or a minimum of 4 hours

Step 11

Place the chocolate in a small heatproof bowl

Step 12

Heat the cream in the microwave or in a small saucepan until steaming

Step 13

Pour the cream over the chocolate and cover with a plate, sit for 5-10 minutes or until melted

Step 14

Stir until smooth

Step 15

Pour over the chilled cheesecakes and reserve in the fridge

Step 16

Combine the cream and sugar in the bowl of a stand mixer fitted with a whisk attachment

Step 17

Sift over the cocoa powder, and whisk until stiff peaks

Step 18

Transfer to a piping bag fitted with a large star pipng tip and pipe a dollop of cream over the ganache

Step 19

Top with halved strawberries and enjoy!