Preheat your oven to 350°F and line a cupcake tin with liners.

In a medium bowl, whisk together the flour, cocoa, and a pinch of salt.

In a large bowl, combine the sugar and one egg until the mixture becomes pale (about 2 minutes of whisking). Then, add the melted butter and vanilla extract.

Gradually mix in your dry ingredients, stirring until everything is well combined.

Distribute this batter evenly among the cupcake liners. Use a spoon to flatten the tops.

Bake for 5 minutes at 350°F, then reduce the oven temperature to 325°F.

When slightly cooled, gently press an Oreo into the center of each cheesecake cup.

For the cream cheese filling, beat the softened cream cheese and sugar in a large bowl until smooth and fluffy.

Add the egg, sour cream, and vanilla, mixing until combined.

Slowly blend in cocoa powder and red food coloring, ensuring everything is well mixed and vibrant.

Scoop the cream cheese mixture over your precooked crusts, filling each almost to the brim.

Gently tap the pan to level the filling.

Bake for 15-18 minutes, or until the edges are set. Allow to cool to room temperature before chilling in the fridge for at least an hour.

Once chilled, pipe on the Cool Whip and garnish with chocolate shavings.