• Mix the chocolate, bourbon, and salt together to form a smooth mix.
• Add the cream cheese and confectioner's sugar and whisk/mix until everything is mixed through and fluffy.

Scoop Method

• Cover the cream cheese mixture and refrigerate for a few hours until the mix is chilled.
• Using a small cookie scoop, scoop out a portion of the cream cheese and place it on a piece of plastic wrap.
• Wrap the plastic wrap around the cream cheese to form a mini ball.
• Repeat with the rest of the mix.
• Place the mini balls in the crushed Oreos and coat each ball well.
• Place the coated mini cheesecake bites on a plate, cover with plastic wrap and chill until needed.
• Stick toothpicks in the balls before serving for easy presentation.

Piping Method

• Place the cream cheese chocolate mix in a large piping bag.
• Line a cookie tray with parchment paper.
• Cut a 1/2 inch hole in the piping bag and smoothly pipe out 1 1/2 inch large mounds of the cheesecake mix on the lined cookie tray.
• Cover and refrigerate the tray for a few hours until the cheesecake balls are firm.
• Place the firm cheesecake balls in the crushed Oreos.
• Roll them in the crushed Oreos to coat generously and to form a smooth ball.
• Place the coated mini cheesecake bites on a plate, cover with plastic wrap and chill until needed.
• Stick toothpicks in the balls before serving for easy presentation.

To serve as one large dessert cheese ball

• Cover the cream cheese mixture and refrigerate for a few hours until the mix has chilled well.
• Form a large double layer of plastic wrap on your work surface.
• When the cream cheese mixture has been chilled, scrape the whole mix onto the plastic wrap.
• Gather the edges of the plastic wrap around the mix and twist to form a large smooth ball. If the cheese softens too much, wrap and refrigerate so that it firms up again.
• Unwrap the cheese ball and coat it all over with crushed Oreos.
• Place the coated cheese ball on a serving plate, cover and chill until needed. Serve with cookies.