Line 4 wells of the cupcake tray with cupcake liners.

Melt the 20 g butter in the microwave and let it cool slightly.

Combine the 60 g crushed Oreo biscuits with the melted butter until the crumbs are evenly moistened.

Divide the biscuit mixture between the 4 cupcake liners and press it firmly into an even base.

Melt the 75 g dark chocolate in the microwave and allow it to cool until just warm.

Whisk the 100 g cream cheese with the 20 g icing sugar until smooth and creamy.

Stir the melted dark chocolate into the cream cheese mixture until fully combined.

Fold the 60 g whipped cream gently into the chocolate mixture until no white streaks remain.

Transfer the cheesecake filling to a piping bag and pipe it evenly over the biscuit bases.

Refrigerate the cheesecake cups for 180 to 240 minutes, until the filling is firm and set.

Spoon the chocolate ganache over the chilled cheesecake cups before serving.