Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with cupcake liners for easy removal.

Mix the crushed Oreo crumbs and melted butter in a bowl until combined. Press this mixture firmly into the bottom of each muffin liner to create your delicious crust.

Melt the semisweet chocolate chips in a microwave-safe bowl, heating in 30-second intervals until smooth. Set aside to cool slightly before adding to the batter.

Beat the cream cheese and granulated sugar together in a large mixing bowl using an electric mixer until the mixture is smooth and creamy.

Add in the unsweetened cocoa powder, room temperature sour cream, and pure vanilla extract, mixing until everything is well combined and the batter is fluffy.

Incorporate the room temperature eggs into the batter one at a time, mixing well after each addition until fully blended.

Gradually pour in the melted chocolate, stirring gently until the batter is rich and well-mixed.

Spoon the cheesecake mixture into each muffin liner, filling them about 3/4 full to allow for slight rising during baking.

Bake in your preheated oven for about 20 minutes, or until the edges are set but the centers are still slightly jiggly.

Cool them on a wire rack for about 30 minutes before transferring them to the refrigerator to chill for at least 4 hours.

Whip the heavy cream until soft peaks form, then dollop or pipe the whipped cream onto each cheesecake. Finish with a sprinkle of chocolate shavings.