oreo cottage cheese cheesecake cups

0 Drain the cottage cheese, if needed. (The less liquid you start with, the thicker the cheesecake mixture!). 
1 Combine the cottage cheese, yogurt, maple syrup, and vanilla in a mini food processor or high-speed personal blender. Process until fully whipped and combined, scraping down the bottom and sides as needed. Crumble in one Oreo and pulse until mixed in (you can make it as smooth or chunky as you like).
2 Crumble the second Oreo into the bottom of the now-empty cottage cheese cup (or small bowl). You can do this with your hands or, for finer crumbs, place it in a ziplock bag and smash it with a rolling pin. Spoon the cheesecake mixture into the cup.
3 Combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave until melted, stirring every 30 seconds. Use a spoon to spread the chocolate over the top of the cheesecake mixture.
4 Freeze until the chocolate is completely set, at least 10 minutes and up to 1 hour. (Any longer, and the mixture will start to freeze…you want it to be a thick pudding/mousse-like texture instead). I’d say 20-30 minutes is the sweet spot.
5 Crack the chocolate shell and dig in!