Line a cupcake pan with cupcake liners.

Crush the cookies into fine crumbles and pour into a bowl.

Mix together 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.

Preheat oven to 325 degrees.

Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy. Beat in the sour cream, vanilla and salt until combined.

Beat in the eggs, 1 at a time until combined. Fold in the chopped holiday oreos.

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 to cool completely.

Place the chocolate chips into a heavy safe bowl.

Using a small pot, bring the heavy whipping cream to a simmer.

Pour over the chocolate chips and allow to sit for a minute before whisking until smooth. Allow to cool slightly. Scoop the gananch into the piping bag.

Cut the tip off the piping bag. Pipe dollops of the ganache onto the tops of the cheesecakes and smooth evenly.

Using a large bowl and hand mixer, beat together all ingredients until stiff with peaks.

Pipe dollops of the whipped cream onto the top of the cheesecakes and place a oreo on top.

Enjoy!