1. Preheat oven to 325°F. Line cupcake baking pan with cupcake liners. Set aside. Adjust oven rack to middle of oven.
2. Place one Samoa or small chocolate cookie to bottom of cupcake liner. Set aside while you make cheese cake filling.

Chocolate Cheesecake Filling:

1. In small microwave bowl with chocolate chips. melt in microwave at 30 second intervals. Set aside.
2. In medium mixing bowl, add cream cheese, sugar, eggs, vanilla, cocoa, sour cream, salt and melted chocolate. Mix on medium high speed until mixture is smooth and creamy. 
3. Place one small cookie in bottom of cupcake liner. Samoas are coconut, caramel and chocolate drizzled cookies, place drizzled side up in bottom of liner.  Scoop cheesecake filling on top of cookie in liner filling 3/4 full. 
4. Bake in 325°F oven for 17-20 minutes. Center will be semi soft. You will be chilling the mini cakes and this will firm up the cheesecake. Allow cakes to cool 5 minutes before removing from baking pan. Allow to cool then cover with plastic wrap or place in container with lid and chill until ready to serve.
5. Make ganache and whipped cream right before serving for best results.

Make Ganache:

In small microwaveable bowl, add heavy whipping cream. Microwave at 30 second intervals until cream is very warm but not boiling. Remove from microwave and add chocolate chips. Allow to sit 5 minutes before stirring.  Stir until smooth and glossy. 

Make Whipped Cream:

In medium mixing bowl, add chilled heavy whipping cream, confectioner’s sugar, and vanilla. Using whisk attachment, whip cream on high speed until semi firm peaks form. Set aside for assembly.

Assemble Mini Cheesecakes:

Remove cupcake paper from cheesecakes. Spoon desired amount of ganache over cheesecake, dollop whipped cream or pipe with large round piping tip. Garnish with fresh raspberry or crushed cookies.