Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners.

In a large bowl, add the flour, cocoa powder, baking soda, and salt. Whisk to combine.

In a separate large bowl, add the butter and sugar. Beat on with a hand mixer on medium until light and fluffy.

Add in the egg yolks, milk, and vanilla extract and beat on medium until combined.

Gradually beat in the dry ingredients until combined.

Spoon about 1 tablespoon of the batter into each cupcake liner.

Place in the oven and bake for about 5 to 7 minutes.

Set aside to cool

Lower the oven temperature to 325 for the cheesecakes.

Add the cream cheese to a large bowl and beat with the hand mixer on medium until smooth.

Add in the sugar and continue to beat until incorporated. Scrape down the bowl.

Add in the sour cream, vanilla, and salt. Beat on medium until incorporated.

Beat in the eggs, 1 at a time until combined. Scrape down the bowl after each egg.

Add in 1 cup of oreos crumbs into the cheesecake batter. Stir with a spatula until evenly distributed in the batter.

Scoop about 1/4 cup of the cheesecake batter into each cupcake liner.

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

Allow the cheesecakes to cool overnight before adding the whipped cream and serving.

In a large bowl, add in the heavy whipped cream, powdered sugar, and oreo crumbs. Beat with the hand mixer on medium until stiff peaks form.

Add the whipped cream to a piping bag fitted with the Wilton 1M tip and pipe swirls on top of the chilled cheesecake.

Top each cheesecake with a mini oreo and serve.