Emma Claire's Kitchen

Take a muffin tin or a cone stand to hold the sugar cones upright. This will make it easier to fill them. 
In a microwave safe bowl, melt chocolate at 50% power until smooth. Dip the top of each cone into the chocolate, then into the oreo cookie crumbs to create a rim.
Place each sugar cone into a separate cavity of the muffin tin or cone stand.
In a mixing bowl, beat the softened cream cheese until it's smooth and creamy.
Add the granulated sugar and vanilla extract to the cream cheese. Beat until well combined and the mixture is smooth.
In a separate mixing bowl, whip the heavy cream until stiff peaks form. This may take a few minutes using an electric mixer on medium-high speed.
Gently fold the whipped cream into the cream cheese mixture until fully combined. Be careful not to deflate the whipped cream.
Gently fold the crushed Oreo pieces into the cheesecake mixture. Save a few pieces for garnish if desired.
Carefully spoon or pipe the cheesecake mixture into each sugar cone, filling them up to the top.
Place the cheesecake-filled sugar cones in the refrigerator for at least 2 hours or until they are well chilled and set. Enjoy!