Let’s create these decadent Mini Death By Chocolate Cheesecakes!

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. First step.

Step 2: Make the Crust

In a large resealable plastic bag or a food processor fitted with a metal blade, crush or blend the Oreos until fine crumbs form. You want them very fine.

Transfer the Oreo crumbs to a bowl and pour in the melted butter. Stir until the crumbs are completely coated and moistened. They should clump.

Press about 1 tablespoon of the crumb mixture into the bottom of each liner, forming a compact crust. Set the muffin tin aside. Press them well.

Step 3: Make the Cheesecake Filling

In a large bowl using a hand mixer (or in the bowl of a stand mixer using the paddle attachment), beat the softened cream cheese, sugar, flour, cocoa powder, and salt until light and fluffy. This should take about 3-5 minutes.

Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated.

Fold in the melted bittersweet chocolate until it’s evenly distributed throughout the batter. Don’t overmix.

Step 4: Bake the Cheesecakes

Pour the cheesecake filling over the Oreo crusts in the prepared liners, filling each one almost to the top. Fill them evenly.

Bake the cheesecakes for 12 to 14 minutes, or until they’re only slightly jiggly in the center. Don’t overbake.

Step 5: Cool and Refrigerate

Let the cheesecakes cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely. They will set.

Once they’re completely cool, refrigerate them until they’re cold, at least 1 hour. This will make them easier to top with ganache and whipped cream.

Step 6: Make the Chocolate Ganache

Once the cheesecakes are cold, make the chocolate ganache. Add the chocolate chips and heavy cream to a microwave-safe dish.

Microwave the mixture in 10-second intervals, stirring after each interval, until the chocolate is completely melted and the mixture is smooth and creamy. Be careful.

Spread about 1 tablespoon of the chocolate ganache over the top of each chilled cheesecake. Use it all.

Return the cheesecakes to the refrigerator to allow the ganache to set, about 10 more minutes.

Step 7: Make the Chocolate Whipped Cream

While the ganache is setting, make the chocolate whipped cream. In a large bowl, beat the heavy cream with the chocolate syrup using an electric mixer on high speed.

Beat just until stiff peaks form, about 4 minutes. Be careful not to overbeat, or the cream will become grainy.

Transfer the chocolate whipped cream to a piping bag fitted with a star tip (or you can simply spoon it onto the cheesecakes).

Step 8: Garnish and Serve

Top each cheesecake with a generous swirl of chocolate whipped cream.

Garnish each cheesecake with a piece of the Hershey’s bar. Serve immediately or refrigerate until ready to serve.