Preparation Steps:

• Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with parchment paper liners. Crush the 12 Oreos into fine crumbs and combine them with the melted salted butter in a mixing bowl. Stir until the crumbs are evenly moistened.
• Spoon about a tablespoon of the Oreo mixture into each muffin cup and press it down firmly with the back of a spoon to create a solid base. Bake the crusts in the preheated oven for 10 minutes. Once done, remove from the oven and allow to cool slightly.
• In a large mixing bowl, combine the softened cream cheese, granulated sugar, cocoa powder, and a pinch of salt. Beat with an electric mixer on medium speed until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Pour in the melted semi-sweet chocolate and vanilla extract, mixing until fully incorporated.
• Fold in the heavy cream and sour cream into the cheesecake batter using a spatula.
• Spoon the cheesecake filling over the cooled Oreo crusts, filling each cup about 3/4 full. Bake in the oven for 20-25 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and allow to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving.
• Once the mini cheesecakes are fully chilled, top each one with a generous spoonful of cherry pie filling.
• In a separate bowl, whip the 1 1/4 cups of heavy cream with 2 1/2 tablespoons of granulated sugar until stiff peaks form. Pipe or spoon this whipped cream on top of each cheesecake.
• If desired, garnish with finely chopped or shaved chocolate for a beautiful presentation. Serve chilled and enjoy!