Line a 12 cup muffin tin with paper liners. Set aside. 

Put Oreo cookies in food processor and pulse until you get fine crumbs. Add melted, then cooled butter and pulse some more until the crumbs moisten.

Divide the mixture among the cups in the muffin tin and press to get a solid layer.

Melt chocolate. The best way to do it is to use a double boiler. Pour 1 inch of water into a deep pan and heat over medium heat. Place the glass bowl over the pan so that the bottom does not touch the water in the pan.

Put finely chopped chocolate in a glass bowl. When the water starts to boil, reduce the heat to low and stir the chocolate with a spatula until it melts and becomes smooth. Remove from heat and let cool.

Meanwhile, in a large bowl, beat the softened cream cheese, sour cream, vanilla and powdered sugar on medium speed until smooth. In a separate bowl, whip heavy whipping cream on high speed, until stiff peaks form. Set aside.

Add  cooled melted chocolate to the cheesecake filling and beat until smooth. Do not overbeat. A TIP: Make sure the chocolate isn’t too hot, it should be lukewarm to touch. Also, don’t let it cool too much and become solid, it will be hard to beat it and there will be lumps. Gently fold in the whipped cream.

Divide the cheesecake filling among the cups in the muffin tin and spread evenly over the crust. Put it in the fridge to set overnight.

In a cold metal or glass mixing bowl, beat very cold heavy whipping cream and powdered sugar, first on low speed for about 1 minute, then on high speed until stiff peaks form.

Place the whipped cream in a piping bag and pipe the mini cheesecake on the day of serving. Top with cherry pie filling and chocolate flakes or chocolate curls.