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CRUST
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1. Preheat oven to 350 F.
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2. Combine Oreo crumbs and butter in a large bowl.
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3. Place a heaping tablespoon of Oreo mixture into the bottom of a mini-cheesecake pan.
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4. Press down with your fingers to pack tightly.
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5. Bake for 10 minutes, then remove and let cool slightly.
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FILLING
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1. Reduce oven to 325 F.
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2. Combine cream cheese and sugar in an electric mixer on medium speed.
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3. Add sour cream, cocoa, eggs, heavy cream, vanilla, and vinegar to combine.
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4. Carefully pour in red food coloring (it will stain!).
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5. Pour batter on top of Oreo crust and fill about 2/3 to the top.
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6. Bake for 20 minutes.
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The cheesecakes should be relatively firm. Let them cool on your counter for at least 30 minutes. While your cheesecakes are cooling, work on the icing. If you're using a mini-cheesecake pan, you should be able to use your finger and pop the cheesecakes up from the bottom of the pan (via the removable bottom).
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ICING
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1. Take softened cream cheese and room temperature butter and beat them in an electric mixer.
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2. Add vanilla and powdered sugar.
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3. Beat until smooth.
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4. When cheesecakes have cooled, top each cheesecake with a tablespoon of cream cheese frosting.
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Best served at room temperature. Bon appetit!
