Preheat the oven to 350 degrees F.
In a food processor, pulse Oreos until finely crushed, then transfer to a small bowl. If you don't have a food processor, you can use a freezer baggie and a rolling pin to crush them.
Stir melted butter into crushed Oreos. In a 6-slot cupcake tin lined with cupcake wrappers, spoon Oreo crust into bottoms (about 2-3 tbsp in each) and press down, either with the back of a small measuring cup or your fingers.
Bake the crusts for 5-6 minutes.
In a mixing bowl using the paddle attachment on your mixer, beat the cream cheese for about 1 minute on medium speed.
Next mix in the sugar, and beat for another 30 seconds or so.
Follow with the egg, the melted chocolate chips, and then the vanilla, mixing until combined in between each ingredient.
Using a cookie or cupcake scoop, fill each cupcake slot with cheesecake batter, almost all the way to the top.
Bake for 15-17 minutes, then let cool at room temperature for 2-3 hours. Let chill in the fridge for several more hours before consuming and adding whipped cream.
