Preheat your oven to 350°F (175°C) and prepare your muffin tin by lightly spraying it with cooking spray.

In a medium bowl, whisk flour, cocoa powders, baking soda, and salt. In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy. Beat in eggs and vanilla, then add dry mixture until combined.

Using a cookie scoop, portion cookie dough into muffin tins, pressing down to create a small well for cheesecake filling.

Bake for 10-13 minutes. The edges should look set while the centers might still feel soft. Press down the centers to create a well.

Cool cookie cups in the pan for 15 minutes before transferring to a wire rack to cool completely.

In a chilled bowl, whip the heavy cream until stiff peaks form. In another bowl, beat cream cheese and sugar until smooth, then mix in the Oreo crumbs. Fold in whipped cream until light and airy.

Fill each cooled cookie cup with cheesecake mixture using a piping bag or spoon, leaving space at the top.

Refrigerate filled cookie cups for at least 1-2 hours to allow the filling to set.