Prepare the Base

1. Crush the Oreos: Place the Oreo cookies into a food processor or use a ziplock bag and rolling pin to crush them into fine crumbs.
2. Mix with Butter: In a bowl, combine the crushed Oreos with melted butter. Stir until the crumbs are evenly coated with butter.
3. Form the Base: Line a muffin tin with paper liners. Spoon about 1-2 teaspoons of the Oreo mixture into each cup and press down firmly to form a crust. Place the tin in the fridge while you prepare the cheesecake filling to set the crust.

Make the Cheesecake Filling

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add Sugar and Vanilla: Add the powdered sugar and vanilla extract to the cream cheese. Mix until well combined.
3. Whip the Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form. You can use an electric mixer for this, which should take about 3-5 minutes.
4. Combine: Gently fold the whipped cream into the cream cheese mixture until everything is smooth and incorporated. If you’re using sour cream, fold that in as well for added creaminess.
5. Spoon the Filling: Spoon the cheesecake mixture into each muffin tin on top of the Oreo base. Fill each cup to about the top, smoothing the filling out with a spoon or spatula.

Chill the Bites

1. Refrigerate: Place the muffin tin in the fridge and chill for at least 1 hour, or until the cheesecake bites are firm to the touch.
2. Remove from Muffin Tin: Once chilled, carefully remove the cheesecake bites from the muffin tin by gently pulling on the paper liners.

Top with Oreos

1. Crush More Oreos: Crush the remaining Oreos into small pieces, either in a food processor or by hand.
2. Sprinkle: Sprinkle the crushed Oreos on top of each cheesecake bite for that extra crunch.
3. Optional Drizzle: For added flair, drizzle the tops with melted chocolate or sprinkle with mini chocolate chips.