Ingredients
Equipment
Method
- Preheat oven to 325°F. Line a 12-cup muffin pan with paper liners. Set aside.
- Mix Oreo crumbs and melted butter until it resembles wet sand. Add 1 tablespoon of mixture to each cup and press firmly. Bake 5–7 minutes until firm. Cool.
- Melt chocolate chips in microwave at 50% power for 90 seconds, stirring every 20 seconds until smooth.
- Beat cream cheese until fluffy, then add sugar and cocoa powder. Mix in sour cream and vanilla. Add eggs one at a time, mixing gently. Fold in melted chocolate.
- Fill each muffin cup 3/4 full with batter. Tap pan to release air bubbles. Bake 16–18 minutes until tops are set. Turn off oven, crack door, and cool 20 minutes.
- Cool to room temperature, then refrigerate covered for at least 4 hours or overnight.
- Heat cream and chocolate chips in microwave at 50% power, stirring until smooth. Spread over cheesecakes and chill 15 minutes until set.
- Top with whipped cream and chocolate shavings before serving.
Notes
Use full-fat block-style cream cheese for the best texture and flavor. Store covered in the refrigerator for up to 5 days, adding whipped cream just before serving. Freeze for up to 3 months by wrapping individually and storing in an airtight container. Thaw in the fridge overnight before serving.
