Black Forest Cheesecake Cupcakes

Ingredients

• 12 Oreos
• 1 1/2 Tbsp salted butter, melted
• 4.5 oz semi-sweet chocolate chips or chopped semi-sweet chocolate, melted and cooled slightly
• 2/3 cup granulated sugar
• 2 Tbsp unsweetened cocoa powder
• 1 pinch salt
• 12 oz cream cheese, softened well, 1 1/2 8 oz. pkgs
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 1/4 cup sour cream
• Store-bought, canned or homemade cherry pie filling
• 1 1/4 cups heavy cream
• 2 1/2 Tbsp granulated sugar
• Finely chopped or shaved chocolate, for garnish, optional

Directions

1. Heat the oven to 325 degrees. For the crust, stir the crushed Oreos with the melted butter in a mixing bowl, using a fork to work the crumbs through the butter. Portion the crumb mixture into 12 paper-lined muffin cups, using a heaping 1 Tbsp for each cup, and pat it down so the bottoms are level. Bake for 5 minutes, then take the pan out and let the crusts cool while you make the filling.
2. For the cheesecake filling, combine the 2/3 cup granulated sugar, cocoa, and salt in a mixing bowl, whisking until the cocoa is fully broken up. Put the cream cheese in another mixing bowl, add the sugar mixture, and beat on low speed with an electric hand mixer only until the batter looks smooth. Add the eggs 1 at a time, mixing only until each egg is incorporated; add the vanilla along with the 2nd egg. Add the melted chocolate and mix only until it disappears into the batter, then blend in the 1/4 cup heavy cream and the sour cream, again stopping as soon as everything is combined. Firmly knock the bowl on the counter about 30 times to bring up some of the trapped air. Spoon the filling over the crusts, dividing it among the muffin cups, with a 1/4 cup, slightly heaped, for each. Bake at 325 degrees for 17 – 20 minutes, until the middles have just a gentle wobble. Take the pan from the oven and cool the cheesecakes at room temperature for 1 hour, then cover them with plastic wrap and chill for 2 hours.
3. For the topping, beat the 1 1/4 cups heavy cream in a mixing bowl with an electric hand mixer until it holds soft peaks. Sprinkle in the 2 1/2 Tbsp sugar and keep whipping until the peaks stand firm. Spread or pipe the whipped cream across the tops in an even layer, then pipe a border around the edge; if you are spreading instead, make a small hollow in the middle. Add 1 heaping tablespoon (about 2 Tbsp) cherry pie filling to the center of each cupcake. Refrigerate the cupcakes in an airtight container. They can rest about 10 minutes at room temperature before serving, and the topping is best added within 2 hours of serving. If using canned cherry pie filling, plan on about 3/4 of a 21 oz can.