Line a cupcake pan with cupcake liners

Crush the cookies into fine crumbles and pour into a bowl

Mix the melted butter and sugar into the crushed cookies

Scoop about 1 tbsp of the crust into the cupcake liners

Using a flat bottom cup, lightly press the crust into a flat disk

Bring oven temp down to 325

Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy

Beat in the sour cream, vanilla, cocoa powder, and salt until combined

Beat in the eggs, 1 at a time until combined

Scoop about ¼ C of the cheesecake batter into the cupcake liners

Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set

Allow cooling completely

Place in the fridge overnight

Using a small saucepan, heat the heavy whipping cream to a slow simmer

Pour the chocolate chips into a medium bowl and pour the hot cream over the chocolate chips

Allow sitting for a minute before whisking until smooth

Spoon on about 1 ½ tbsp of the ganache onto the cheesecakes and smooth evenly

Allow hardening in the fridge

Using a standing mixer, beat the ingredients for the whipped cream together until stiff peaks form

Scoop the whipped cream into the piping bag

Pipe dollops of whipped cream onto the top of the cheesecake

Sprinkle some valentines day hearts on top

Enjoy!