Directions:

For the Crust

1. Line an 8×8 pan with parchment paper or aluminum foil.
2. Crush Oreos into fine crumbs using a food processor, blender, or by crushing Oreos in a plastic bag with a rolling pin or fork.
3. Combine Oreo crumbs and melted butter together before using your hands, a knife, or a spoon to pack the mixture into the bottom of your prepared pan.

For the Cheesecake

1. Melt the chocolate in a microwave-safe bowl, heating in 30 second increments and stirring after each interval. You can also melt the chocolate in a small saucepan over medium heat. Let the chocolate cool for 5 minutes while preparing the rest of the mixture.
2. In a large bowl or in the bowl of your electric mixer, beat softened cream cheese and processed cottage cheese for 2-4 minutes on medium speed until combined.
3. Add the powdered sugar and beat for another 2 minutes. Scrape down the sides of the bowl to make sure that the cream cheese, cottage cheese, and powdered sugar fully combine.
4. Mix vanilla extract and salt into the batter.
5. Add the melted chocolate into the batter and mix, scraping down the sides of the bowl as needed.
6. In a medium sized bowl, beat heavy whipping cream and 1 tablespoon of powdered sugar until medium peaks form. The mixture will be bubbly and then turn smooth, creamy, and almost foamy. A beater removed from the mixture will create a peak that stands with a slight curl. This process may take a few minutes.
7. Mix the heavy whipping cream mixture into the cream cheese mixture until smooth and fully combined.
8. Pour the cream cheese mixture into the prepared pan. Sprinkle the top with mini chocolate chips, and lightly press the chocolate chips into the cheesecake.
9. Place the pan, uncovered, into the fridge for at least 4 hours before serving. If you’re leaving the pan in the fridge longer, cover it with aluminum foil or plastic wrap after the 4 hour mark to maintain freshness.

Yield: 16 Mini Cheesecake Bites