Step 1

Preheat the oven to 350 degrees. Place a large sheet pan on the bottom rack of the oven. Fill it halfway with water. Line muffin tins with 18 cupcake liners.

Step 2

Place the cookies in a food processor and pulse until they become crumbs. Stir in the butter.

Step 3

Divide the mixture evenly into the 18 cupcake liners and press down firmly. Set aside.

Step 4

Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, and flour and beat again.

Step 5

Pour the melted chocolate into the cream cheese mixture and beat again. Use a spatula to scrape the sides of the pan.

Step 6

Add the eggs and beat until mixed in. Spoon the mixture evenly onto the prepared crusts. Bake 22-23 minutes.

Step 7

Remove and let the cheesecakes cool in pan for about 15 minutes, then remove to wire rack to cool completely. Refrigerate until chilled.

Step 8

Beat the remaining cream cheese until creamy. Slowly beat in the melted chocolate chips.

Step 9

Fold in 2 cups of Cool Whip gently. Spoon the mixture into a piping bag with icing tip 1M. Swirl on the tops of the chilled cheesecakes.

Step 10

Drizzle with hot chocolate, sprinkle with mini chocolate chips, and add a mini Oreo right before serving.