• Start by lining your cupcake pan with liners.
• Crush the Oreo cookies (filling included) as indicated above.

  Then place the crushed cookies into a mixing bowl and cover them with the melted butter. You can stir the mixture until blended.
• Use a tablespoon to place about two spoonfuls of the mixture into each of the prepared cupcake liners.

  Then use the backside of scoop or similar utensil to press the mixture into place.
• Freeze the cupcake pan until the mixture is set (about 25 minutes).

For the filling.

• Beat the softened cream cheese until smooth. Then mix in the yogurt.
• Next, in a stand mixer, outfitted with a whisk attachment, beat the heavy cream until it has thickened with stiff peaks ( about five minutes).
• When you start noticing the peaks, you can slowly add in the powdered sugar . Mix this until just combined as you do not want to over-mix the cream.
• Use a rubber spatula to gently fold the whipped cream from the last step into the cream cheese.

  Then fold in the Oreo chunks.
• Evenly transfer the filling to the prepared Oreo crusts that you have refrigerated to set.
• Place the cheesecakes into your freezer to set (at least two hours)

Ganache Layer

• Once the filling has set you can prepare the ganache.

  In a saucepan on medium, heat the heavy cream until hot but, not bubbling (stirring as needed).
• Meanwhile, place the chocolate chips into a heat safe mixing bowl.
• Once the heavy cream is hot, carefully pour it over the chocolate chips and allow the ingredients to sit for three minutes.

  Then stir or whisk the ingredients until smooth.
• Use a spoon to top each of the cupcakes with the ganache and then top the ganache with any additional toppings as desired.
• Let the cupcakes sit at room temperature for five minutes and then transfer them to your refrigerator to fully set (about a half hour).