These triple chocolate mini cheesecakes feature an Oreo cookie crust layered with chocolate cheesecake and topped with a chocolate ganache.
Preheat oven to 325 degrees. Line a regular size muffin pan with paper liners. Add Oreos to a food processor and pulse until they resemble fine crumbs.
Add the crushed Oreos and butter to a small bowl and mix to combine.
Evenly divide the mixture into the lined muffin tin. Bake for 5 minutes. Take out of the oven and cool completely.
Beat cream cheese in a stand mixer with the paddle attachment. Add in sour cream, sugar, eggs and vanilla. Mix until combined.
Add in the cooled melted chocolate and mix to combine.
Pour cheesecake mixture into cooled muffin tin. It will be about 2 tablespoons of filling each. Fill all the way to the top.
Place in the oven and bake for 20 minutes or until the cheesecakes are set. Do not over cook them. If they start to crack they are getting over cooked.
Pour 1 tablespoon or so of the ganache on top of each cheesecake and smooth the top. Place back in the refrigerator to set.
Serve chilled with chocolate shavings on top, if desired.