Preheat the oven to 350F and line a cupcake tin with 12 paper liners.

In a large mixing bowl, whisk together the sugar and egg until pale and light (about 1 minute of whisking).

Pour in the melted butter and vanilla. Whisk to combine.

Fold in the cocoa powder, flour, and salt until smooth and thick.

Transfer the batter to a piping bag or ziplock bag. Pipe about 1 1/2 tbsp sized dollops into each cupcake liner.

Use the back of a spoon to spread the batter out until it touches the edges of the cupcake liner.

Bake for 5 minutes, then reduce the oven temperature to 325F.

After 5 minutes, gently press one OREO into the center of each brownie cup.

In a large mixing bowl, mix together the cream cheese and sugar until smooth.

Add the sour cream, egg, and vanilla. Mix until well combined.

Mix in the cocoa powder.

Gradually mix in the red food coloring, starting at a low speed and increasing to medium speed.

Pour the batter into a piping bag and pipe on top of the brownie and OREO base, filling each liner nearly to the top.

Bake for 12 minutes, then turn off the oven and let them bake for an additional 5 minutes.

Allow the cupcakes to cool for about 30 minutes, then transfer them to a wire rack or tray to chill in the refrigerator for at least 2 hours or overnight.

In a small mixing bowl, mix together the cream cheese and butter until combined.

Mix in the powdered sugar until smooth.

Pour in the heavy cream and vanilla, whipping on high speed until light and fluffy.

Pipe dollops of the whip on top of each chilled cheesecake and top with crushed OREO cookies.