Mini Oreo cheesecakes

Preheat the oven to 350F. Prepare a 12-count muffin pan and line with paper muffin liners. Set aside.
Place your cookies in a food processor or blender and grind them until they are fine crumbs. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.
Next, place your cookie crumbs in a medium bowl. Add the melted butter. Mix until well combined.
Then, evenly scoop the crumbs in each lined cups. Next, bake the cups for about 5-6 minutes. Once done. Remove from the oven and set aside. Then, reduce the oven to 325F.

In a large bowl, blend your cream cheese until smooth. Then, add the sugar, vanilla, and sour cream. Blend until well combined. Next, add eggs and mix into the filling until well incorporated (but don't overmix as overmixing can lead to cracks). Be sure to scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated.
Add the crushed Oreo crumbs and the roughly chopped Oreos pieces to the cheesecake batter and gently fold into the batter until well incorporated.
Next, evenly divide the filling into the lined muffin holes. The batter will not rise much, so you can fill them close to the top (there may be a little leftover). Next, bake the mini cheesecakes in the preheated oven for about 15-18 minutes or until the mini cheesecakes are set on the edges and still a bit wobbly in the middle. Do not over bake. Once done, turn the oven off and let the mini cheesecakes cool in the oven with the door cracked for about 30 minutes.
Remove the mini cheesecakes from the oven and let cool on the counter for about 1- 2 hours. When completely cooled, loosely place plastic wrap over the top of the cheesecakes and cool in the refrigerator for at least 3-4 hours or overnight.

After the cheesecakes have cooled and set, make the ganache. First, in a small pot, warm heavy cream until it comes to a gentle simmer (do not let it come to a rapid bowl). Next, add the chopped chocolate to a bowl and pour the warm cream over the chocolate. Let sit for about 3 minutes then whisk together until the ganache is formed.
Then, evenly pour the ganache over the mini cheesecakes and spread evenly. Put the cheesecakes back in the refrigerator for at least 30 minutes until the ganache is set.

When you are ready to serve the cheesecake, make the oreo whip cream topping. First, with a handheld or stand mixer, whip the heavy whipping cream, vanilla extract, powdered sugar, and the crushed Oreo crumbs on medium-high speed until medium peaks form, about 1-2 minutes. Be sure to scrape the sides halfway through. Pro tip. place the mixing bowl in the fridge for 15-30 minutes (or longer) prior to whipping your cream.
Lastly, pipe your whip cream on the mini Oreo cheesecakes, and top each one with a mini oreo and serve.