1-Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with foil liners. These liners make it easier to remove the mini cheesecakes after baking

2-Prepare the Oreo crust: In a medium bowl, mix the crushed Oreo crumbs with melted butter. Spoon about 1 tablespoon of the mixture into each muffin cup and press it down firmly to form the crust. Bake for 10 minutes, then remove from the oven and let them cool while you prepare the filling.

3- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Stir in the brown sugar and flour until well combined. Next, add the eggs individually, ensuring each one is fully incorporated before adding the next. Stir in the sour Whip and mix until the batter is smooth and consistent Whip and mix until the batter is smooth and consistent. Carefully fold in the chopped Rollo candies, ensuring they are evenly distributed throughout the batter.

4- Assemble the cheesecakes: Spoon the cheesecake mixture over the cooled Oreo crust, filling each muffin cup about ¾ full. Bake for 15-18 minutes, or until the edges of the cheesecakes are set and the center is still slightly wobbly. Be sure not to overbake. Once baked, let the mini cheesecakes cool in the tin for 10 minutes before transferring them to the refrigerator to chill for at least 2 hours.

5- Make the chocolate whipped cream: In a chilled mixing bowl, combine the heavy cream, cocoa powder, and powdered sugar. Using a hand mixer, start on low speed and gradually increase until soft peaks form. This whipped cream will be light, fluffy, and chocolatey—perfect for topping the cheesecakes.

6- Assemble the toppings: Once the mini cheesecakes are chilled and set, top each with a dollop of chocolate whipped cream. Drizzle with chocolate ganache and caramel sauce, then place a Rollo candy on top. Serve right away to experience the best flavor and texture.

7- Serve and enjoy these decadent mini cheesecakes with chocolate ganache and caramel sauce!