Oreo Crust

Cup of Yum
1. Line a cupcake pan with cupcake liners.
2. Crush the cookies into fine crumbles and pour into a bowl.
3. Mix the melted butter and sugar into the crushed cookies.
4. Scoop about 1 tbsp of the crust into the cupcake liners.
5. Using a flat bottom cup, lightly press the crust into a flat disk.

Cheesecake Filling

1. Bring oven temp down to 325.
2. Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy.
3. Beat in the sour cream, vanilla, cocoa powder, and salt until combined.
4. Beat in the eggs, 1 at a time until combined.
5. Scoop about ¼ C of the cheesecake batter into the cupcake liners.
6. Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set.
7. Allow cooling completely.
8. Place in the fridge overnight.

Ganache

1. Using a small saucepan, heat the heavy whipping cream to a slow simmer.
2. Pour the chocolate chips into a medium bowl and pour the hot cream over the chocolate chips.
3. Allow sitting for a minute before whisking until smooth.
4. Spoon on about 1 ½ tbsp of the ganache onto the cheesecakes and smooth evenly.
5. Allow hardening in the fridge.

Chocolate Whipped Cream

1. Using a standing mixer, beat the ingredients for the whipped cream together until stiff peaks form.
2. Scoop the whipped cream into the piping bag.
3. Pipe dollops of whipped cream onto the top of the cheesecake.
4. Sprinkle some valentines day hearts on top.
5. Enjoy!