Black Forest Mini Cheesecakes

1. Preheat your oven to 325°F (160°C). | 2. In a medium bowl, mix the crushed Oreos with the melted butter until well combined. | 3. Line a standard-sized muffin tin with paper liners. Add a heaping tablespoon of the cookie crumb mixture to each liner and press down firmly with the back of a spoon to form a crust. | 4. Bake the crusts for 5 minutes, then remove from the oven and set aside to cool while you prepare the filling.

1. In a small bowl, whisk together the sugar, cocoa powder, and salt until well combined. | 2. In a large mixing bowl, add the softened cream cheese and the sugar/cocoa mixture. Beat with an electric mixer on medium speed until smooth. | 3. Add the melted chocolate, heavy cream, and sour cream; beat until fully combined. | 4. Add the eggs one at a time, mixing well after each addition. Finally, mix in the vanilla extract. | 5. Tap the bowl on the counter a few times to release any air bubbles.

1. Divide the cheesecake batter evenly among the prepared cupcake liners, filling each to the top. | 2. Tap the muffin tin gently on the counter to ensure there are no large air bubbles. | 3. Bake for 15-20 minutes, or until the centers jiggle slightly. (Note: my cheesecakes were done at 15 minutes.) | 4. Remove the pan from the oven and allow it to cool at room temperature for 1 hour. Cover with plastic wrap and refrigerate for at least 2 hours, or until fully chilled before topping.

1. In a medium bowl, whisk together the heavy cream, powdered sugar, and vanilla extract. Chill the bowl and beaters in the refrigerator for 10-15 minutes to ensure they are cold. | 2. In a small bowl, sprinkle the gelatin over the cold water and let it absorb for a few minutes. Microwave the gelatin for about 10 seconds to dissolve it and make it pourable; set aside to cool slightly. | 3. Beat the chilled cream mixture until it reaches just before the soft peak stage. Check the gelatin to ensure it’s cooled but still pourable; if it has solidified, microwave for a couple more seconds. | 4. With the mixer running, slowly pour the gelatin into the whipped cream and continue beating until soft peaks form.

1. Top each mini cheesecake with a generous spoonful of whipped cream, using the back of a spoon to create a small indentation in the center for the cherry filling. | 2. Add a spoonful of cherry filling to each cheesecake, and your mini cheesecakes are ready to serve!