CRUST

1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
2. Combine the Oreo crumbs and melted butter. The mixture should have the texture of wet sand.
3. Divide the mixture between the cupcake liners and press into the bottoms.
4. Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

CHEESECAKE FILLING

1. Reduce oven to 300°F (148°C).
2. In a large bowl, mix the cream cheese, sugar and cocoa until combined (use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add the sour cream, vanilla extract and Irish cream. Beat on low speed until well combined.
4. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
5. Divide the batter between the cupcake liners and fill most of the way. I used an ice cream scoop to spoon it in.
6. Bake cheesecakes for 12 minutes, then turn off oven and leave the door closed for another 5 minutes. You will know your mini cheesecakes are done when they look firm around the edges but still jiggle ever so slightly in the center.
7. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.

TOPPING AND ASSEMBLY

1. To finish off the cheesecakes, whip heavy whipping cream on high until it begins to thicken. Add powdered sugar and Irish cream and continue to whip on high until stiff peaks form.
2. Pipe the whipped cream on top of the cheesecakes, then drizzle with chocolate sauce. Refrigerate until ready to serve.