• Preheat the oven to 350 degrees and line a 12-count muffin pan with paper liners or spray with non-stick cooking spray. Set aside

Chocolate Oreo Crunch

• In a food processor, pulse 10 Oreos until coarsely crushed.
• In a bowl, add the crushed Oreos, ½ of the chocolate pudding mix, and vanilla extract into the cookie mixture. Stir to combine.
• Melt butter, and pour into the crushed Oreos mixture. Mix until incorporated.
• Spread onto a parchment lined baking sheet and bake at 350 for 10 minutes.
• Remove from the oven and let cool.

Oreo Cookie Crust

• In a food processor, pulse 25 Oreos until finely crushed and then add to a medium bowl.
• Add melted butter to the cookie mixture. Stir to combine.
• Add enough cookie mixture to fill the bottom of each paper liner.
• Bake for 6 minutes at 350.

Cheesecake Filling

• Beat the cream cheese until smooth, approximately 2-3 minutes.
• Add eggs, sugar, and vanilla extract, and beat until combined.
• Add cheesecake mixture to each of the liners, ¾ full, dividing the batter equally (might have a little leftover filling).
• Bake for 18-20 minutes or until the center is set but still a little jiggly.

Chocolate Sauce

• Place chocolate chips in a medium bowl. Set aside.
• In a saucepan over low-medium, bring heavy cream to a simmer.
• Pour the hot cream over the chocolate chips and stir until the chips are fully melted and cream is well incorporated.

Homemade Whipped Cream

• In a medium bowl, beat heavy cream until thickened.
• Add half of the powdered sugar and beat for another 30 seconds.
• Add the remaining powdered sugar and vanilla, and mix until stiff peaks form.
• Place in the refrigerator until ready to use.
• Top each mini cheesecake with chocolate sauce, chocolate crunch, and piped whipped cream, and a light dusting of more chocolate crunch.