No-Bake Chocolate Covered Strawberry Cheesecakes

Almost too good to eat...almost. Thank you How Sweet It Is

2 tablespoons unsalted butter, melted
8 oreos
1 cup frozen strawberries, thawed
6 ounces mascarpone cheese, at room temperature
8 ounces cream cheese, at room temperature
1/3 cup sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon salt
whipped cream for topping
fresh mint for garnish

ganache
4 ounces dark chocolate, chopped
1 1/2 tablespoons heavy cream

• Crush oreos in a mixer, blender or rolling pin til fine crumbs
• In a small bowl, mix together melted butter and oreo crumbs until wet. 
• Press a few teaspoons of the mixture into the bottom of each jar or glass
• Press down with the bottom of a thicker object to flatten them out. 
• Refrigerate while you make the cheesecake.
• In a mixer, beat cream cheese, mascarpone and strawberries (and their juice) until combined and smooth
• Make sure the strawberries are pretty blended, but if a few lumps remain, it's fine. 
• With the mixer on low speed, slowly drizzle in the condensed milk, 
• Mix til smooth
• Add in vanilla extract and mix one more time to combine. 
• Pour cheesecake mixture evenly over top of crusts. 
• Refrigerate for 2-4 hours.
• Heat the heavy cream until warm, then pour over the milk chocolate, stirring until melted
• Remove the cheesecakes from the fridge 
• Spoon an equal amount of the ganache over top of the strawberry cheesecake. 
• Refrigerate for another 30-60 minutes. 
• Serve with whipped cream on top and a garnish of mint, plus a chocolate covered strawberry if desired.