Ready to create these delightful mini cheesecakes? Let’s get started!

1. Grab those Oreo biscuits and give them a rough break before tossing them into a food processor.
2. Blitz on high until you’ve got a fine, breadcrumb-like texture.
3. Melt the butter in a saucepan (or microwave), then pour it over the Oreo crumbs.
4. Stir until everything’s nicely combined.
5. Spoon the buttery crumb mixture into 9 muffin cases.
6. Press down with the back of a teaspoon to make a firm base, then pop them in the fridge for a cool-down, about 1 hour should do it!

Now, for the dreamy filling:

1. In a large bowl, mix the cream cheese, Kahlua, icing sugar, and grated chocolate.
2. Give it all a gentle whisk until smooth and creamy.
3. Carefully fold in the whipped cream, making sure it’s fully blended for that perfect, fluffy texture.
4. Divide this luscious filling among your chilled muffin cases, smoothing the tops.
5. Let them rest in the fridge for a minimum of 2–3 hours until set.
6. To serve, gently remove from the muffin cases and add a sprinkle of extra grated chocolate on top for a finishing touch.
7. Maraschino cherries for decorating do look awesome.
8. Enjoy every bite of these creamy, chocolatey delights!