– 1 ½ cups Oreo crumbs – 3 tablespoon Unsalted butter melted – 12 oz Cream cheese full fat, room temperature – ¾ cup White granulated sugar – ⅓ cup Unsweetened cocoa powder – ¼ cup Sour cream room temperature – ⅛ cup Heavy cream room temperature – ½ teaspoon Pure vanilla extract – 2 Large egg room temperature – ½ cup Semi-sweet chocolate chip – ¼ cup Heavy cream – 1 cup Heavy cream cold – ⅓ cup Powdered sugar – 3 tablespoon Unsweetened cocoa powder – ½ teaspoon Pure vanilla extract
Preheat oven to 325F. Prepare a 12-cup muffin tray with 12 liners. Set aside.Break Oreos into tiny crumbs using a food processor/blender. Put crumbs in a basin. Mix in the melted butter with a fork. All should be moist and thick.
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Put 1 tablespoon crumbs in each muffin cup. Compact the crust with a ⅛ measuring cup or spice jar bottom.Mix cream cheese on medium-high for 1 minute using a stand or hand mixer. Bowl scrape. Stir in the sugar and cocoa powder on low, then beat on medium-high for 1 minute.
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Add sour cream, heavy cream, and vanilla. Beat 1 minute until smooth and chunk-free. Add eggs and mix low. Stop combining the egg halfway and scrape the bowl. Mix again until barely blended.Fill muffin cups with batter. Use all batter.
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Bake for 19-22 minutes to inflate and firm the edges. Quit the oven and open the door. Rest cheesecakes for 20 minutes. Transfer to a cooling rack. Let cool fully. Keep covered in the fridge for 6–12 hours.
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Put chocolate chips in a small basin. Set aside. Heat heavy cream on medium-low in a saucepan until steaming. Hot cream over chocolate chips.Let heavy cream rest for 1 minute 30 seconds. Stir with a rubber spatula until glossy.
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Top each cheesecake with ½ tbsp of chocolate. Spread chocolate over edges using an icing spatula. Cover and refrigerate for 10 minutes to set chocolate.Freeze a metal bowl and stir for 10 minutes. Cold bowls make cream whipping simpler.
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Put heavy cream, powdered sugar, chocolate powder, and vanilla. Mix slowly to integrate. Switch to high and beat until firm peaks appear. Should take 2–5 minutes.
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Pipe swirls of whipped cream on cheesecakes. Used Wilton 1M tip. If you have chocolate sprinkles, sprinkle them.Keep covered in the fridge until serving.
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