Crust

Using a small scooper or about a tablespoon place chocolate mixture into a muffin pan lined with parchment paper cups. Press chocolate crust into bottom and halfway up the sides of the muffin liner.

Bake at 350° for 8 minutes. Pull out of oven and set aside to cool. (I pop the whole tin into the fridge to speed up the cooling.) Turn oven down to 325*

Filling

In a large clean bowl mix the cream cheese with a handmixer until the cream cheese until creamy and smooth. Add in the sour cream and your sweetener of choice and continue to mix with the handmixer.

Add in both eggs and vanilla and continue to whip the cream cheese mixture on medium speed.

Gently crumble the remaining 1/3 cup chocolate cookie mixture onto the top of the cream cheese mixture. Using a rubber spatula gently fold the chocolate cookie mixture into the cream cheese mixture. Maybe three or four folds as you want to be very gentle in this folding process.

Equally distribute the Oreo cheesecake mixture into each of the 12 muffin cups. Bake at 325° for 20 minutes. Turn oven off and leave muffin/cheesecake pan in the oven with the door slightly open for another 20 minutes. This helps prevent cracking.

Remove muffin pan from the oven and place on counter to cool completely. Placed muffin pan in refrigerator for at least one hour to fully chill.

Serve with whipped cream if desired. These mini Oreo cheesecake bites can be frozen for up to one month.