1. Crush Oreos in food chopper, processor or place in a ziploc bag and roll with rolling pin until you have fine crumbs.
2. Place Oreo crumbs in a small bowl. Add fudge sauce and butter and mix til blended. Set aside.
3. Place coffee in a small saucepan. Sprinkle gelatin over coffee and let sit 1 minute.
4. Turn burner to low and heat until gelatin is dissolved. Remove from heat.
5. Add chocolate to coffee-gelatin mixture and stir until all chocolate is melted. Set aside.
6. In a large mixing bowl, beat cream cheese and sugar until creamy.
7. Continue beating while adding in sour cream and coffee-chocolate mixture.

To assemble

1. Place oreo crumbs in the bottom of 4 small glasses. You can use those made for mini desserts or, like I did, glass jars from Glade candles.
2. Place a dollop of mocha cheesecake over crumbs. Continue to layer Oreo crumbs and cheesecake until glasses are filled.
3. Garnish with whipped cream and top with either a chocolate covered espresso bean or an Oreo.