Preheat your oven to 350°F (175°C) and grease a muffin tin with nonstick spray.

In a mixing bowl, whisk together the flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt.

Beat the softened butter, granulated sugar, and light brown sugar until fluffy. Add eggs and vanilla extract, mixing until just incorporated.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Scoop the dough into the prepared muffin tins, filling halfway. Bake for 10-13 minutes until edges are set.

Cool the cookie cups for 5 minutes, then press down the centers to create wells for the filling.

Whip the chilled heavy cream until stiff peaks form.

In another bowl, beat the cream cheese and sugar, then fold in the whipped cream and cookie crumbs.

Fill the cooled cookie cups with the cheesecake filling and chill in the refrigerator for 1–2 hours.