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

Chocolate 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 1/4 measuring cup). Bake for 5 minutes and set aside to cool while making the cheesecake filling.

Strawberry Cheesecake:

• In a blender or food processor, pulse the freeze dried strawberries until powdery crumbs. You'll have about 1/4 cup.
• In the bowl of an electric stand mixer using the paddle attachment, cream together the cream cheese, freeze dried strawberries, and sugar 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.
• Evenly distribute the cheesecake filling into the cupcake liners, covering the chocolate crust (I used my #24 cookie scoop). Place the muffin pan into the oven and bake for 15-18 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 plastic wrap and place in the refrigerator to chill for 3 hours.

Chocolate Ganache:

• Once the cheesecakes have chilled completely, make the chocolate ganache. In a small bowl, add the chocolate chips. Set aside. In a microwaveable-safe bowl, heat the heavy whipping cream until bubbling (30-45 seconds). Pour the heavy cream into the chocolate chips and allow it to sit for 5 minutes, then whisk together until smooth. Cool to room temperature.

Chocolate Covered Strawberries:

• Line a small baking sheet with parchment paper and set it aside. Wash the strawberries and dry them off really well. The chocolate won't stick to the strawberries if they're wet.
• In a microwave-safe bowl melt the chocolate chips in 20-second intervals, stirring well after every 20 seconds until melted and smooth. Dip each strawberry into the chocolate one at a time and place them on the prepared baking sheet. Put the baking sheet into the refrigerator so the chocolate can harden.

Assemble:

• Top the chilled cheesecakes with the chocolate ganache and then the chocolate covered strawberries. Keep any leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.