Pulse graham crackers to crumbs in a food processor. Alternatively, use the flat bottom of a drinking glass to crush the crackers.

In a large bowl, combine crushed graham crackers, cocoa powder, sugar, salt, and melted butter. Fold together using a large spatula, until dry ingredients have been moistened.

Divide crust mixture among 2- mini cheesecake pans. I used about 2 Tbsp of mixture per cavity. If using a 9-inch springform, line the bottom of the pan with crust mixture.

Push the crust mixture into the bottom of the pan. I like to use a muddler, like the one shown above. You can also a tamper or the bottom of spice jars. Set aside while you prepare cheesecake filling.

In a clean bowl, use a whisk to whip cold heavy cream to medium-stiff peaks. Alternatively, whip in a stand mixer using a whisk attachment. Cover with plastic wrap and let chill in the fridge while you prepare other ingredients.

In the bowl of a stand mixer, cream softened cream cheese until smooth using a paddle attachment. Scrape down bowl as needed to ensure thorough mixing. Add sugar, salt, lemon juice, and vanilla extract. Mix until combined.

Fold in crushed Oreo cookies.

Add 1/3 of whipped cream mixture. Fold to combine. Add remaining whipped cream mixture in two additions. Fold until distributed.

Divide cheesecake filling among prepared mini cheesecake pan. Fill the cavity until cheesecake reaches the top. If desired, top cheesecake filling with a whole Oreo cookie. Place in freezer for at least 4 hours.

Once cheesecake filling is firm, remove from pan. Push up the removable bottom tin to release cheesecake. Transfer to a freezer safe container and leave in freezer until ready to serve. If serving the cheesecake as a dessert sandwich, serve frozen. If serving at a plated dessert, let cheesecake soften in refrigerator for 15-20 minutes before serving.