How to Make
Mini Triple Chocolate Cheesecakes

Base:

1. Place 9 muffin liners into your tin.
2. Melt butter and mix in Oreo crumbs.
3. Press crumbs into the bottom of the liners and put aside.

Cheesecake:

1. Whip 135 ml of whipping cream and1 3/4 tsp cocoa powder at high speed until medium peaks form (do not overwhip).
2. Put Aside.
3. Mix cream cheese icing and icing sugar on medium until smooth and lump free (2-3 minutes).
4. Gently fold whipped cream into cream cheese mixture and spoon into cupcake liners until full and level.
5. Place them in the freezer for 20 minutes to get firm, while you make the topping.

Topping:

1. Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes. 
2. While it’s sitting, place heavy cream, powdered sugar, and vanilla in a mixing bowl. 
3. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds.
4. Turn mixer on to start beating cream. Let it run for about 1 minute and then turn the mixer on high. Very slowly pour the melted gelatin in a small steady stream.
5. Continue beating cream until you reach medium-stiff peaks. 
6. Put the icing in a piping bag with your favourite tip.
7. Take the mini-cheesecakes out of the freezer and pipe on the topping.
8. For a finishing touch I add a sprinkle of a few crushed Oreo pieces or a drizzle of chocolate syrup ... or both ... go nuts with whatever embellishments you would like.