Miniature mocha and Kahlua cheesecakes with a crunchy Oreo cookie base, cool sour cream topping, and fudge sauce.
Divide mixture evenly between cupcake cups, filling just under 3/4 full. It should make exactly 12 cup pies.
Scrape all of the cooled fudge sauce into a disposable plastic bag (spread bag open over a cup to make transfer easier) and snip a very small piece off of the corner. Draw three straight lines across each of the cheesecakes and drag a butter knife across them to make the design. Wipe knife off between each stroke.
Cheesecakes should keep in the refrigerator, in an air-tight container for up to 4 days.
Small-batch Instructions: For the sugar and sour cream in the cheesecake, 1/2 of 1/3 cup is 2 tablespoons, 2 teaspoons. You will have to split an egg. The best way to do that is to whisk a whole egg in a very small bowl and use half of it (about 1 tablespoon and 1 teaspoon/1oz/28g). For the sour cream layer, half of 3/4 cup is 1/4 cup and 2 tablespoons and half of 1 tablespoon is 1 teaspoon, 1/2 teaspoon. Make the full amount of fudge sauce as it’s easier to pipe and cook with the full amount.
Freezer Instructions: For short-term freezing (a week or two), these can just be popped in a freezer bag and go straight into the freezer. For longer term, freeze cheesecakes on a plate or tray. When solid, wrap individually in plastic wrap or foil and transfer to an air-tight container or plastic bag. Cheesecakes should keep for up to 3 months. Eat straight out of the freezer on a hot day or defrost on the counter for about 20 minutes.