Pulse Oreo cookies in a food processor until fine crumbs. Melt unsalted butter and mix with crumbs. Press into the bottom of mini cheesecake cups and refrigerate to set.

In a microwave-safe bowl, melt semi-sweet chocolate chips in 30-second increments, stirring until smooth. Cool slightly before adding to filling.

In a mixing bowl, beat cream cheese, sugar, and cocoa powder until creamy. Add sour cream and vanilla, mixing until smooth. Fold in cooled chocolate.

In another bowl, whip heavy cream with powdered sugar until stiff peaks form.

Remove crusts from fridge and fill with cheesecake mixture. Smooth tops with a spatula.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Whip cream with cocoa powder until stiff peaks form and pipe over cheesecakes. Garnish with chocolate chips.

Serve cold and enjoy!