Preheat the oven to 350℉ and line a muffin pan with liners. Set aside.

To make the crust, add the Oreo cookies and butter to a food processor. Blend until the cookies form crumbs and the butter is fully incorporated. It should be the consistency of wet sand.

Add 1.5 tablespoons of Oreo crust into each liner and press down with the back of the tablespoon. Place the muffin tin in the oven and bake crust for 5 minutes. Remove from oven and set aside. Do not turn the oven off.

Place the cream cheese, sugar, vanilla, espresso powder, and eggs into the bowl of a stand mixer. Mix on medium speed until well combined.

Add 3 tablespoons of the cheesecake mixture to each cookie crust. Bake for 15-18 minutes. The cheesecakes should have a little jiggle.

Remove the cheesecakes from the oven and refrigerate for at least 4 hours.

When the cheesecakes have rested, prepare the topping. Add the chocolate, coconut oil, and maple syrup to a bowl. Microwave at 20-second intervals until melted.

Next, add 1 teaspoon of melted chocolate to the top of each cheesecake. Refrigerate for 10 minutes.

Serve topped with flakey sea salt, milk chocolate toffee bits, or chocolate-covered coffee beans.