TO MAKE OREO CRUST

Line 12 cup muffin tin with paper liners. Set aside. Mix Oreo crumbs and melted butter until the crumbs moisten. Divide the mixture among the cups in the muffin tin and press to form a firm layer.

TO MAKE CHOCOLATE CHEESECAKE FILLING

First, 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.

While the chocolate is cooling, beat the cream cheese, sour cream, powdered sugar, and vanilla at medium speed until smooth. In a separate bowl, whip heavy whipping cream on high speed, until stiff peaks form.

Add the cooled melted chocolate to the cheesecake filling and beat to combine. 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.

Carefully mix in the whipped cream. Divide the mixture among the muffin tins.

TO MAKE CHOCOLATE GANCHE

Heat the heavy whipping cream in a small saucepan over medium heat. Remove from heat before it boils.

Pour the heated heavy whipping cream into the bowl with the chopped chocolate, cover and leave for 1 minute, then whisk until the chocolate melts and becomes smooth. Top each mini cheesecake with chocolate ganache.

TO MAKE CHOCOLATE WHIPPED CREAM

Beat the cold heavy whipping cream, cocoa powder, powdered sugar and vanilla first on low speed for 1 min and then on high speed until stiff peaks form.

Transfer chocolate whipped cream to a piping bag, then pipe cheesecakes. Top with a chocolate bars.

Cool in the refrigerator for at least 6 hours, preferably overnight.