Preheat the oven to 350 degrees fahrenheit.

Line a muffin tin with cupcake liners.

In a food processor, blitz oreo cookies to crumbs.

Add butter to a microwave safe bowl and heat on 30 second increments, until melted.

Add melted butter to the Oreo cookie crumbs, and pulse to combine.

Add a heaping spoonful of the oreo crumb mixture to each cupcake liner.

Press the crumbs into the liners. Set aside.

In a large mixing bowl, beat cream cheese until smooth.

Add sugar, eggs, and sour cream, and mix until well combined.

Fold in crushed candy canes and chocolate.

Add the cheesecake mixture to the cupcake liners, filling until almost full, leaving about ¼ inch at the top of each cupcake liner.

Bake the cheesecakes for 18-20 minutes.

Remove from the oven and allow to cool.

Chill the cheesecakes in the refrigerator for 1-2 hours.

To serve, add the cool whip to a piping bag with 1M star tip.

Pipe the cool whip onto the cupcakes, and top with a peppermint hershey kiss.