Preheat oven to 340°. Spray a mini muffin tin with cooking spray. Set aside. 

Begin by making the red velvet cookies. Wear gloves!!! Add the butter and sugars to the bowl of an electric mixer. Cream until light and fluffy, about 2 minutes. Add the egg, vanilla, and red gel color to bowl and mix for another minute. Sift the dry ingredients over the bowl and mix again until the dough comes together. Transfer to a bowl and chill while you work on the other components. 

Wash out your bowl well. Add cream cheese, sugar, egg, and vanilla. Beat using the whisk attachment for 5 minutes until thick. Transfer to a piping bag and set aside.

Roll out the chilled cookie dough into 15 gram pieces. Put into the muffin tins and use the end of a rolling pin to make a cup. 

Pipe cheesecake filling into the cups, all the way to the tops. Bake for 10 minutes. Cool in the pans for 10 minutes, then cool completely on a wire rack. 

To make the Oreo buttercream, wash the bowl again, and beat the butter until it is very pale in color. Add half the sugar and beat until smooth. Add the remaining sugar and continue to beat for another few minutes. Add the vanilla, Oreo crumbs, and one Tablespoon milk. Beat for a minute. Check to see that the buttercream is loose enough to pipe. If not, add the rest of the milk and beat again. Transfer to a piping bag fitting with a round tip. 

To assemble, pipe the Oreo buttercream onto the top of the cookie cups and drizzle with chocolate ganache and caramel sauce.