Prepare the Crust:
Crush Oreos into fine crumbs and mix with melted butter.
Divide the mixture into cupcake liners and press into the bottom to form the crust.
Chill in the fridge while preparing the filling.
Make the Filling:
Beat cream cheese and sugar until smooth.
Add sour cream and vanilla extract, then mix well.
Whip heavy whipping cream and powdered sugar until stiff peaks form, then fold into the cream cheese mixture.
Stir in Oreo crumbs and chopped Oreos.
Assemble:
Spoon or pipe the filling into the prepared cupcake liners.
Refrigerate for 3-4 hours or until set.
Whipped Cream Topping:
Whip heavy whipping cream, powdered sugar, vanilla, and Oreo crumbs until stiff peaks form.
Pipe on top of each mini cheesecake and garnish with an Oreo.
