Step 1

In a food processor, pulse Oreo cookies until fine crumbs and mix in the melted butter.

Step 2

Divide cookie crumb mixture into a 12-Cup Mini-Cheesecake Pan or use a standard muffin tin with paper liners sprayed with nonstick cooking spray. Make sure you grease your mini cheesecake pan if you are using that, so they remove easily.

Step 3

Melt semi sweet chocolate morsels in a microwave safe bowl for 1 minute. Stir until smooth (if needed, heat an additional 15-30 seconds). Set aside to cool.

Step 4

To make the filling, mix the softened cream cheese, cocoa powder and sugar in a large mixer bowl until combined well.

Step 5

Add the sour cream and vanilla extract and mix until well combined. Set aside.

Step 6

In another large mixer bowl, add the heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form or you can use Cool Whip if you wish.

Step 7

Add in cooled down melted chocolate and mix until smooth and fluffy.

Step 8

Carefully fold the whipped cream into the cheesecake filling.

Step 9

Divide the filling between the 12 cheesecake cups until the cups are full. It's easy to use a large piping bag to add the filling, but spooning it in would work as well.

Step 10

Refrigerate cheesecake for 4 hours, or overnight.

Step 11

Before removing cheesecakes from the springform pan, slide a butter knife around the edges of the Mini-Cheesecakes first for easy removal and slide the bottoms upward to release the cheesecakes.. Or remove the cheesecakes from their wrappers, if desired for serving.

Step 12

For the whipped cream topping, beat cold heavy whipping cream with powdered sugar and cocoa powder on high speed until stiff peaks form (about 3 minutes).

Step 13

Pipe onto the top of the cheesecake or spread it evenly and sprinkle with chocolate chips, chocolate curls or chocolate sprinkles.

Step 14

Serve cheesecakes cold. Cheesecakes are best for about 4-5 days.