Easy-Bake Mini Oreo Chocolate Cheesecakes

For the crust:

• 2 cups OREO cookie crumbs

• ¼ cup unsalted butter, melted

• 2 tablespoons granulated sugar

For the cheesecake:

• 16 ounces full-fat brick cream cheese, softened

• ¼ cup granulated sugar

• 1 cup bittersweet chocolate chips, melted

• ¾ cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

For the topping:

• ½ cup heavy whipping cream

• 1 tablespoon powdered sugar

• ½ teaspoon vanilla extract

• OREO cookie crumbs, optional

1. Preheat oven to 325℉. Line two standard 12-count muffin pans with paper liners and set aside.

2. Make the crust: In a medium bowl, combine the cookie crumbs, melted butter, sugar, and salt. Mix well.

3. Evenly divide the crumbs into the lined muffin pans. Firmly press the crust into the bottom of each liner.

4. Bake the crusts in the preheated oven for 10 minutes. Remove from the oven and cool completely.

5. Make the filling: In a large mixing bowl, add the cream cheese, granulated sugar, and melted chocolate. Use a hand mixer and whip together on medium-high speed until light and fluffy. 

6. In a separate bowl, combine the heavy cream, powdered sugar, and vanilla. Use the hand mixer to whip together on medium-high speed until stiff peaks form.

7. Transfer the whipped cream to the large bowl with the cream cheese and gently combine with the hand mixer on low-speed until well-combined.

8. Evenly divide the cheesecake filling into the cups with the pre-baked crust. Chill the cheesecakes in the refrigerator for 6-8 hours, or until the cheesecake filling has completely set.

9. Make the topping: In a small bowl, combine heavy cream, powdered sugar, and vanilla extract. Use a hand mixer to whip on medium-high speed until stiff peaks form. 

10. Transfer the whipped cream to a piping bag and pipe a dollop over each cheesecake. Sprinkle with additional cookie crumbs, if desired. Enjoy!