Line 6 muffin tins with paper liners. In a small bowl, combine the crushed Oreos and melted butter. Place about a tablespoon of crust in the bottom of each cupcake liner and lightly tamp down with the back of the tablespoon.

In a small bowl, combine the Baileys, vanilla and Starbuck's VIA packet. Stir well to combine and allow to rest for about 5 minutes, as the coffee will dissolve and the mixture will thicken.

In another bowl, beat together the ricotta cheese and cream cheese with a hand mixer until well combined, scraping down the sides of the bowl with a spatula halfway through. Add the Baileys mixture and beat again for about 1 minute.

Scoop cheesecake mixture evenly into muffin cups and refrigerate for at least 2 hours or up to 24 hours. To serve, top with chocolate shavings.