Preheat oven to 350 degrees and line a 12-cup muffin pan with cupcake liners. Set aside.

In a food processor, pulse Oreos until fine. Add butter and pulse until combined. Distribute 1 tbs of Oreo mixture into each muffin liner. Press down with ¼ cup or ⅓ cup measuring cup for ease.

In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, vanilla and eggs and beat until fully combined. Fold in crushed Oreos by hand. Distribute 2 -3 tbs of cheesecake mixture into prepared cupcake liners. You want it to almost reach the top of the liners. Sprinkle reserved crushed Oreos on top. Bake for 15 minutes or until the centers are just slightly jiggly. When done, turn oven off and open door slightly and allow cheesecakes to cool in the warm oven for 20 minutes. This will prevent cracking. After 20 minutes, place in the refrigerator and chill for 1-2 hours.

Before serving, prepare dark chocolate whipped cream. Beat heavy cream until thickened. Add vanilla extract. Add dark cocoa powder and powdered sugar and beat until fully combined. Pipe onto chilled cheesecakes.