Silky Triple Chocolate Mini Cheesecakes

Instructions:

1. Combine Oreo crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand.
2. Spoon approximately 1.5 tbsp (20g) of the crust mixture into each of the 12 lined muffin cups and press firmly with a small glass to create a flat surface.
3. Beat the softened cream cheese and powdered sugar on medium-high speed until completely smooth and airy.
4. Sift in the cocoa powder and salt, then add vanilla extract. Beat on low until the color is a uniform, deep mahogany.
5. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the chocolate cream cheese mixture using a spatula until no white streaks remain.
7. Pipe or spoon the filling evenly over the crusts, smooth the tops, and refrigerate for at least 4 hours.
8. Place chopped chocolate in a bowl and heat the heavy cream in the microwave until it just begins to simmer.
9. Pour hot cream over the chocolate, let sit for a moment, then stir in room temperature butter until a glossy ganache forms and pour over the chilled cheesecakes.