Preheat your oven to 350°F (175°C) and spray a muffin tin with cooking spray.

In a large mixing bowl, whisk together all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt.

Cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.

Add the eggs one at a time, mixing well, then stir in the vanilla extract.

Gradually incorporate the dry mixture into the wet mixture, stirring gently until just combined.

Scoop the dough into the muffin tin, filling each cavity about two-thirds full and creating a slight indentation.

Bake for 10-13 minutes until set but still soft in the center.

Immediately press down in the center of each cookie to form a well and let cool for about 10 minutes.

Whip the heavy cream until stiff peaks form. Beat the cream cheese and granulated sugar until smooth, then mix in the Oreo cookie crumbs.

Fold the whipped cream into the cream cheese mixture until fully combined, being careful not to deflate it.

Pipe or spoon the cheesecake filling into the cooled cookie cups.

Chill in the refrigerator for at least 1-2 hours to set.

Optionally, sprinkle additional Oreo cookie crumbs on top before serving.