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Preheat oven to 350 degrees. Using a food processor, bled up the Oreo cookies and the melted butter until combined and wet sand like.

Set aside. Line a cupcake pan with white cupcake liners. Using a tablespoon, scoop the crust into the cupcake liners. Using a flat bottomed cup or measuring cup, press the crust down firmly.

Set aside. Using a hand mixer, beat the cream cheese, sour cream, sugar and cocoa until combined. Beat in the vanilla until combined.

Beat in the eggs, one at a time until combined. Beat in the Red Gel Food coloring until combined. Scoop about 1 ½ tbsp of the cheesecake batter into the cupcake liners.

Bake in the oven for 20-22 minutes or until the top is firm. Remove from oven and allow to cool to room temperature. Once cooled, place in the fridge overnight.

Using a medium pot, bring the heavy whipping cream to a simmer. For the chocolate chips into a medium bowl, for the heavy cream over the chocolate chips.

Let sit for 2 minutes and then mix until smooth and combined. Remove the cheesecakes from the fridge. Scoop 1 tbsp of the chocolate ganache on top of the cheesecakes and smooth evenly with a butter-knife. Sprinkle crushed candy canes on top. Enjoy!