• Preheat the oven 325 degrees and line a 12-count muffin pan with cupcake liners. Set aside.

Oreo Cookie Crust

• Place the Oreos into a food processor or blender and pulse until fine crumbs. Pour the Oreo crumbs into a medium-sized mixing bowl and add the melted butter and vanilla extract. Mix together.
• Evenly disperse the Oreo crumbs into the cupcake liners, pressing down firmly (use your fingers or a ¼ measuring cup). Bake for 5 minutes and set aside to cool while making the cheesecake filling.

Chocolate Cheesecake Filling

• In a small microwaveable-safe bowl, melt the chopped chocolate in 15-second intervals, mixing each time, until completely melted. Set aside to cool.
• In the bowl of an electric stand mixer using the paddle attachment, cream together the cream cheese, sugar, and sifted cocoa powder on medium-high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
• Add the yogurt and vanilla extract and mix on medium speed until combined. Scrape the sides of the bowl again. Add your eggs, one at a time, mixing on low speed just until incorporated. Remove the bowl from the stand and gently fold in the cooled melted chocolate until fully combined.
• Evenly distribute the cheesecake filling into the cupcake liners, covering the cookie crust (I used my 1.5 tablespoon cookie scoop). Place the muffin pan into the oven and bake for 15-17 minutes, or until the tops of the cheesecakes are set (if the cheesecakes jiggle when shaken, they're not done yet).
• Allow the cheesecakes to cool for 45 minutes on the counter and then cover the entire muffin pan with saran wrap and place in the refrigerator to chill for 3 hours.

Cherry Topping

• As the cheesecakes cool and chill, make the cherry topping. Combine the cherries, sugar, and 1 tablespoon of water in a small sauce pan and cook over medium heat until boiling. Once boiling, combine the 2 teaspoon of water and 1 teaspoon of corn starch in a small bowl and pour into the cherry mixture. Stir and cook for another minute.
• Remove from the heat and chill completely in the refrigerator before topping the chilled cheesecakes with the cherry sauce. Optional: top each cheesecake with whipped cream and then the cherry topping. Keep any leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.