• First, start by preheating the oven to 325F then line the bottom of your 4-inch mini cheesecake pan with parchment paper and set aside.
• In a food processor add in the 4 Oreo cookies (minus the creamy filling) and the sugar then pulse until crumbly, add in the melted butter and pulse until the mixture looks wet. Add the Oreo cookie mixture to the prepared springform pan and pack using a shot glass.
• Bake the crust in the preheated oven for 10 minutes, then lower the oven temperature to 300F. Pull the crust out and let it cool completely.

Make the cheesecake filling

• In a large bowl mix the cream cheese, heavy cream, sugar, cocoa powder, and vanilla until combined. Add in the egg and beat just until combined. Don't over mix!
• Pour the cheesecake mixture into the crust and bake for 30 minutes. The cheesecake will be slightly jiggly in the center but set around the edges.
• Once the cheesecake is done baking, turn off the oven, and prop open the oven door with a wooden skewer. Let the cheesecake cool in the oven for 30 minutes.
• Pull the cheesecake out of the oven and gently run a sharp knife around the edges then let it cool at room temperature for 30 minutes to an hour then transfer to the fridge for at least 4 hours.

Make the chocolate ganache

• In a microwave safe bowl add in the chocolate chips and heavy cream then microwave in 30 second increments, making sure to stir after each 30 second increment. Once the chocolate heavy cream mixture is fully melted, pour over your chilled cheesecake and let it set for 15-20 minutes, decorate with strawberries and enjoy!