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Export 13 ingredients for grocery delivery
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.
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