CRUST
1. Preheat oven to 350 F.
2. Combine Oreo crumbs and butter in a large bowl.
3. Place a heaping tablespoon of Oreo mixture into the bottom of a mini-cheesecake pan.
4. Press down with your fingers to pack tightly.
5. Bake for 10 minutes, then remove and let cool slightly.

FILLING
1. Reduce oven to 325 F.
2. Combine cream cheese and sugar in an electric mixer on medium speed.
3. Add sour cream, cocoa, eggs, heavy cream, vanilla, and vinegar to combine.
4. Carefully pour in red food coloring (it will stain!).
5. Pour batter on top of Oreo crust and fill about 2/3 to the top.
6. Bake for 20 minutes.

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).

ICING
1. Take softened cream cheese and room temperature butter and beat them in an electric mixer.
2. Add vanilla and powdered sugar.
3. Beat until smooth.
4. When cheesecakes have cooled, top each cheesecake with a tablespoon of cream cheese frosting.

Best served at room temperature. Bon appetit!