Preheat the oven to 325 degrees and line a muffin tin with 12 paper liners.
In a food processor, pulse the Oreos into fine crumbs and mix together crumbs and melted butter. Press a heaping tablespoon of crumbs into the bottom of each muffin tin. You can easily do this with the bottom of the tablespoon or measuring cup.
Break 6 ounces of the chocolate into pieces and place in a microwave safe bowl. Microwave in 30 second intervals until melted.
In a large bowl, beat the cream cheese, melted chocolate, and sugar until fluffy. Mix in the sour cream and vanilla. Mix in the eggs one at a time at a low speed until combined. Do not overmix.
Using a cupcake scoop (or spoon), scoop into all the paper lined cupcake tins.
Bake for 20-25 minutes or until tops are not glossy. Cool completely and chill in the fridge.
For the ganache, melt the 2 ounces of chocolate and cream in a microwave safe bowl stirring together until smooth. Place a dollop on top of each cheesecake. Top with half a strawberry if desired or other topping. Chill until ganache is firm and keep cheesecakes chilled until serving.
Notes
I do not recommend using chocolate chips for this cheesecake. Source: adapted from the recipe on the back of the Baker's chocolate. I changed the crust and added sour cream to the batter.