Step 1

Preheat the oven to 350º F.

Step 2

Line a regular sized muffin pan with 12 muffin liners.

Step 3

In a mixing bowl, combine the oreo crumbs and melted butter until it resembles coarse sand.

Step 4

Put 1-2 tbsp of oreo crumbs in each muffin cup.

Step 5

Use a 1/3 cup (or similar) to press the oreo crumbs down firmly into the pan.

Step 6

Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.

Step 7

In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes.

Step 8

Beat in the sugar, vanilla extract, and brewed espresso until smooth.

Step 9

Beat in the eggs.

Step 10

Place a little more than 2 tbsp of cheesecake batter in each muffin cup.

Step 11

Bake for 15-17 minutes or until the center of the cheesecake is only slightly jiggly.

Step 12

Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 2 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.

Step 13

Top with coffee whipped cream and chocolate covered espresso bean.