Pre heat oven to 350 degrees.

Using a food processor, bled up the oreo cookies into fine crumbs.

Add the melted butter and mix until combined and wet sand like.

Set aside

Line a cupcake pan with white cupcake liners

Using a tablespoon, scoop the crust into the cupcake liners

Using a flat bottomed object like a cup, press the crust down firmly

Set the oreo cookie crusts aside

Make the red velvet cheesecake filling in the bowl of a stand mixer.

Beat the cream cheese, sour cream, sugar and cocoa until combined

Beat in the vanilla until combined

Beat in the eggs, one at a time until combined

Beat in the red food coloring until combined

Fold chopped oreos into the cheesecake batter.

Scoop about 1 ½ tbsp of the cream cheese mixture into the cupcake liners

Bake in the oven for 20-22 minutes or until the top is firm

Remove from oven and allow the mini Oreo cheesecakes to cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely. 

Refrigerate for at least 2-3 hours or until fully chilled.

Once cooled, place in the fridge overnight

Using a small saucepan, heat up the heavy whipping cream to a slow simmer

Pour the chocolate chips into a medium bowl and pour the hot cream over the chocolate chips

Allow to sit for a minute before whisking until smooth

Spoon on about 1 ½ tbsp of the ganache onto the top of the cheesecakes and smooth evenly

Allow to harden in the fridge

Using a standing mixer, beat the ingredients for the whipped cream together until stiff peaks form

Scoop the whipped cream into the piping bag

Pipe dollops of whipped cream onto the top of the red velvet oreo cheesecake and top with mini chocolate chips and a mini oreo