• Begin by preheating your oven to 300°F and prepare a muffin tin with 16 foil cupcake liners.

For the Crust:

• Finely crush the Oreo cookies using a food processor or by placing them in a bag and smashing with a rolling pin. Combine the crumbs with melted butter thoroughly. Evenly press this mixture into the bottom of the cupcake liners to form the crust.

For the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract at low speed until smooth and creamy. Incorporate the eggs, one at a time, mixing until completely combined.
• Carefully fold in the melted chocolate until the mixture is fully smooth and combined. Pour the cheesecake batter over the Oreo crust in each liner, filling them about 3/4 of the way full.
• Bake the cheesecakes in the preheated oven for 20 to 25 minutes, or until the centers are slightly set. Let them cool completely in the pan, then chill in the refrigerator for a minimum of 2 hours to firm up.

For the Ganache:

• To make the ganache, gently heat the heavy cream in a small saucepan over medium heat until it starts to steam—avoid boiling. Off the heat, stir in the chocolate chips, oil, and chocolate syrup until it reaches a smooth and glossy consistency.
• Spoon the ganache over each cold mini cheesecake. Optionally, add chocolate swirls on top for an appealing finish. Keep them refrigerated until serving.