To make the crust, add cupcake liners to a cupcake pan.

Crush the Oreos into small crumbles and add to a bowl.

Mix the melted butter with the sugar, and add the crushed Oreos.

Put 1 T of the crust mixture into the bottom of the liner. Lightly press the crust flat using a clean cup bottom or your hands.
To make the cheesecake, preheat the oven to 325 degrees.

Beat the cream cheese and sugar with a stand mixer until smooth.

Beat in the sour cream, salt, and vanilla.

Add the eggs one at a time and beat.

Fold in the peppermint pieces and chopped Oreos.
Put 1/4 cup of the cheesecake batter into the cupcake liners.

Put the pan in the oven and bake for 17-21 minutes or until the cheesecake edges turn golden. The center should be set as well.
Let the cheesecakes cool completely once they are done baking.

To make the chocolate ganache, add the chocolate chips to a heat-safe bowl.

Bring the whipping cream to a simmer in a small pot and pour over the top of the chocolate chips. Let the mixture set for 1 minute before whisking it smooth.

Let the mixture cool slightly, then add the ganache to a piping bag. Cut the tip off the piping bag and then add dollops of the ganache on top of the cooled cheesecakes.

To make the whipped cream, mix all the ingredients in a bowl using a hand mixer. Stiff peaks should form.

Pipe dollops onto the top of the cheesecakes and then place an Oreo on top.

Serve and enjoy!