Instructions

• Preheat the oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.
• Make the crust: Crush 12 Oreos to fine crumbs (use a food processor or place cookies in a sealed bag and crush with a rolling pin). Transfer crumbs to a bowl and stir in 1 1/2 Tbsp melted salted butter until evenly moistened.
• Divide the crust evenly among the 12 lined muffin cups, adding about a heaping 1 Tbsp of crumbs to each cup. Press the crumbs into an even layer on the bottom of each cup.
• Bake the crusts in the preheated oven for 5 minutes. Remove the pan from the oven and set aside to cool while you prepare the filling.
• In a small bowl, whisk together 2/3 cup granulated sugar, 2 Tbsp unsweetened cocoa powder, and 1 pinch salt until there are no cocoa clumps.
• In a mixing bowl, add 12 oz softened cream cheese. Pour the sugar–cocoa mixture over the cream cheese. Using an electric hand mixer on low speed, beat just until smooth and combined, scraping down the sides as needed.
• Add 2 large eggs, one at a time, mixing on low speed and blending just until combined after each egg. Add 1 tsp vanilla extract with the second egg.
• Pour in 4.5 oz melted (and slightly cooled) semi-sweet chocolate and mix on low just until combined. Then add 1/4 cup heavy cream and 1/4 cup sour cream and mix on low just until smooth.
• Tap the mixing bowl firmly on the countertop about 30 times to release air bubbles.
• Divide the cheesecake batter among the 12 muffin cups, adding about a slightly heaping 1/4 cup to each cup (do not overfill).
• Bake at 325°F for 17–20 minutes, until the centers jiggle only slightly when the pan is gently shaken and the edges are set.
• Remove the pan from the oven and cool at room temperature for 1 hour. After 1 hour, cover the pan with plastic wrap and refrigerate for at least 2 hours (chill completely).
• Make the topping: In a clean mixing bowl, whip 1 1/4 cups heavy cream with an electric mixer until soft peaks form. Add 2 1/2 Tbsp granulated sugar and continue whipping until stiff peaks form.
• Pipe or spread an even layer of the whipped cream onto each chilled cheesecake. If desired, pipe a rim of whipped cream around the edge of each to form a small well in the center.
• Spoon a heaping tablespoon (about 2 tbsp) of 15 oz cherry pie filling into the center of each cheesecake. If using, garnish with finely chopped or shaved chocolate.
• Store the cheesecakes in an airtight container in the refrigerator. You may let them sit about 10 minutes at room temperature before serving if desired.