• Preheat oven to 325°F.

Prep the crust.

• Place 12 muffin liners into a standard muffin pan. Place one Oreo cookie in the bottom of each liner. Set aside.

Make the cheesecake.

• Roughly chop the Oreo cookies. Set aside.
• In a large bowl, add cream cheese, sugar, sour cream, heavy cream, vanilla, and salt. Using an electric handheld mixer, beat well on medium speed until smooth.
• Add egg and yolk and beat on low speed just until combined.
• Fold chopped Oreos into the cheesecake batter.
• Spoon cheesecake onto the crusts so that muffin liners are nearly filled. (You'll use about 3 Tablespoons of cheesecake per liner.)
• Bake the cheesecakes for 15 minutes or until the edges of each cheesecake are set but the centers still wobble slightly when you jiggle the pan. Turn off the oven and let the cheesecakes sit in the warm oven with the door closed for 10 minutes. Then crack the oven door open and let the cheesecakes sit for another 10 minutes. Next transfer the pan to a wire rack and allow the cheesecakes to cool completely (about 1 hour). Finally, transfer the completely cooled cheesecakes to an airtight container and chill in the fridge for at least 2 hours and up to overnight.

Decorate the cheesecakes.

• While the cheesecakes are chilling, roughly chop the remaining Oreos for topping the cheesecakes. Set aside.
• Once the cheesecakes have chilled and set, make the whipped cream. Add heavy whipping cream and confectioners sugar to a large bowl and beat the mixture on medium-high speed until the desired texture is reached (I recommend medium to stiff peaks).
• Spoon 1 Tablespoon of whipped cream onto each cheesecake, using the back of the spoon to spread it towards the edges of the cheesecake.
• Sprinkle chopped Oreos over the whipped cream.
• Serve immediately or refrigerate. If refrigerating before serving, let cheesecakes sit at room temperature for 5 to 10 minutes before serving.