Let's begin!

Chocolate Cookie Cups

• Firstly, preheat oven to 350°F. Spray a 24-count mini muffin tin with non-stick baking spray, and set aside.
• In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Whisk together until well combined and set aside.
• Using a stand mixer, cream together the butter and brown sugar. Mix until light and creamy.
• Reduce speed to low, and add eggs, one at a time. Then, add vanilla extract and beat to combine.
• Slowly add dry ingredients to a stand mixer until no more butter streaks are seen.
• Using a cookie scoop or an ice cream scoop, fill each tin with dough. Make sure all dough is inside the tin. submerge one whole Oreo cookie in each tin. Once all the tins are filled, gently tap the muffin tin to help spread the dough.
• Bake for 12-15 minutes until the edges are set. Once the cookies are removed from the oven, allow the cookies to rest for about a minute.
• Then, using the back of a rounded wooden spoon, gently press into the center of the cookie to create a divot. Allow cookies to cool thoroughly.

Cheesecake Filling

• In a chilled metal bowl, add whipping cream and beat until stiff peaks form. Place in fridge to keep cool while rest of filling is prepared.
• In a large bowl with a hand mixer or in a stand mixer, beat together the cream cheese, granulated sugar, and vanilla extract. Gradually increase speed until mixer is on medium-high and mix for about 2-3 minutes until fluffy.
• Remove whipped cream from the fridge, and fold it into the cream cheese mixture until fully combined.

Let's Assemble!

• Spoon a generous amount of cheesecake filling into cookie cups. Finally, Top it with an Oreo cookie for garnish.
• Serve and enjoy with family and friends!