Preheat the oven to 350 degrees F.

Place 12 cupcake liners in a cupcake pan.

Place the Oreo cookies in a food processor and blend until the cookies are small pieces.

Add the butter and blend until combined.

Place a small cookie scoop of the crumbs into each cupcake liner.  Press down with a flat object to form an even crust.  Bake the crusts for 5 minutes.

In a medium mixing bowl, beat the cream cheese and sour cream with an electric mixer until smooth, 2-3 minutes.

Mix in the cocoa powder, sugar and vanilla extract until smooth. Then beat in the eggs, one at a time.

Place a little more than 2 tbsp of cheesecake batter in each cupcake cup on top of the Oreo crusts.

Bake for 14-16 minutes or until the center of the cheesecake is only slightly jiggly. Do not over bake.

Allow mini cheesecakes to cool to room temperature (about 1 hour), then place in the refrigerator for at least 2 hours to chill before serving.

When serving, top each mini cheesecake with the whipped cream and the chocolate shavings. Then enjoy!