Preheat the oven to 350°F. Line a cupcake pan with baking liners.

Grind the Oreos into a fine crumb using a food processor or blender, combine with the melted butter and stir until well combined.

Spoon 1 heaping tablespoon of the crust mixture into each cupcake liner and press into the pan with a spoon. Set aside. Filling

In a small dish, combine the hot water with 1 tablespoon of espresso powder and mix together until it’s dissolved. Set aside.

In a mixing bowl, beat the cream cheese and sugar until well combined and free of any lumps, scraping down the bowl as needed.

To the bowl add the brewed espresso and remaining espresso powder, sour cream and vanilla extract. Beat together until well combined. Finally beat in the eggs until well combined and smooth.

Use a large cookie scoop (or ¼ cup measuring cup) to spoon the batter into the prepared cupcake liners. A heaping cooking scoop should fill the liners nearly full, leaving about ¼-inch at the top.

Bake at 350°F for 15-18 minutes. The centers of the cheesecake should be slightly giggly. Remove from the oven and cool completely in the pan. Then refrigerate for a minimum of 2 hours prior to serving. Keep stored in the refrigerator in an airtight container. Add toppings prior to serving.

Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe or spoon onto chilled cheesecakes and dust with cocoa powder.