• Preheat the oven to 320F (160C).

Prepare the crust.

• Place the Oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
• Divide the mixture evenly into the bottom of 12 muffin cup liners and press firmly using the back of a spoon.
• Bake for 5 minutes. Remove and let cool slightly.

Prepare the cream cheese filling.

• Melt chocolate over a bain-marie. Let it cool slightly.
• In a large bowl mix cream cheese with sugar, salt, cocoa powder and vanilla extract until smooth.
• Add eggs one at a time, until well incorporated. Add the sour cream and mix to combine. Add the melted chocolate and mix again to combine. Don’t overmix the mixture, incorporate as little air as possible.
• Divide the filling evenly over the prepared 12 cups.
• Bake for about 17-20 minutes.
• Let cool in the pan at room temperature.
• Refrigerate the mini cheesecakes for at least 4-6 hours or overnight.

Prepare the chocolate ganache.

• Melt chocolate and cream over a bain-marie.
• Spoon the ganache on top of the cheesecakes.
• Refrigerate for 10-15 minutes to set.

Prepare the cocoa whipped cream

• Add the whipping cream and cocoa powder into a medium bowl and whip until stiff peaks form. Transfer to a piping bag fitted with a 1M tip.
• Decorate the mini cheesecakes with cocoa whipped cream and fresh raspberries. Enjoy!