Line a 12-cup muffin pan with cupcake liners. Set aside.

Baking the Flour: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Spread the flour evenly and bake for 5 minutes. Let it cool, then turn the oven down to 325°F.

For the Edible Cookie Dough: Beat butter and both sugars in a stand mixer or with a hand mixer until light and fluffy (about 4-5 minutes). Add vanilla, flour, and salt. Mix in milk one tablespoon at a time until dough comes together. Stir in mini chocolate chips.

For the Cookie Dough Crust: Scoop out 24 one-tablespoon portions of dough and place them in the cupcake liners. Use a measuring cup to press dough into an even layer. Press an Oreo into the center of each dough base and refrigerate.

For the Red Velvet Cheesecake: Beat cream cheese until smooth. Add sugar, cocoa powder, and cornstarch, beating until combined. Add sour cream, vanilla, and red food coloring. Mix until smooth and thoroughly colored. Add eggs one at a time, beating until just combined.

Fill each cupcake liner with ¼ cup cheesecake batter. Tap the pan to remove air bubbles.

Bake: Bake for 18-20 minutes or until the tops are puffed and look dry. Let cool for 1 hour, then refrigerate for 6 hours or overnight.

For the Ganache: Microwave chocolate chips and heavy cream in 30-second intervals, stirring in between, until smooth. Spoon ganache over the cheesecakes and refrigerate until set.

For the Topping: Whip chilled cream, powdered sugar, and vanilla until stiff peaks form (3-4 minutes). Pipe on top of the cheesecakes and decorate with crushed Oreos and mini cookie dough balls.