1 cup heavy cream, chilled
⅔ cup powdered sugar
¼ cup unsweetened cocoa powder, sifted
½ teaspoon pure vanilla extract
Chocolate truffles, for topping (optional)
INSTRUCTIONS
FOR THE CRUST:
Preheat oven to 350°F and Line a 12-cup muffin pan with liners. Set aside.
Add Oreo crumbs and melted butter to a mixing bowl and mix together using a fork. Place 1 tablespoon of crumbs into each liner and flatten using the back of the tablespoon or a small glass. Bake in preheated oven for 5 minutes. Allow to cool on a wire rack. Lower oven temperature to 325°F.
FOR THE CHOCOLATE CHEESECAKE:
Put chocolate in a heat-safe bowl and heat in the microwave for 30 second intervals, stirring after each interval until chocolate is completely melted and smooth. Set aside to cool.
In a large bowl using a handheld mixer, beat the cream cheese, sugar and cocoa on medium speed until creamy, about 1 minute.
Scrape down the sides of the bowl and add sour cream, heavy cream and vanilla and continue beating until smooth. Add melted chocolate and mix on low speed to combine.
Add eggs one at a time, beating slowly until just combined, do not overbeat. Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is fully combined. Forcefully tap bowl on the counter a few times to release any air bubbles.
Fill each liner with ¼ cup of batter. Bake in preheated oven for 18-20 minutes until the tops are puffed and look dry.
Remove from oven and allow to cool completely on a cooling rack.
Cover with plastic wrap and refrigerate until firm and chilled, about 1-2 hours or overnight.
FOR THE DARK CHOCOLATE GANACHE:
Put the chocolate chips into a medium bowl. Set aside.
Heat the heavy whipping cream in a small saucepan until it just begins to boil.
Remove hot cream from heat then pour it over the chocolate chips. Cover the bowl and allow it to sit for 5 minutes.
Remove cover and stir ganache until smooth. Spoon into the center of the cheesecakes. Chill until firm.
