Directions

1. 1

   Preheat your oven to 300°F. Line two 12-cup muffin tins with paper liners. Place one standard Oreo cookie at the bottom of each liner and set aside.

2. 2

   In an electric mixer bowl, combine the softened cream cheese and 1 cup of sugar on low speed. Mix only until combined, being careful not to overbeat and incorporate excess air into the batter.

3. 3

   Add the sour cream, 3/4 cup of heavy cream, and vanilla extract to the cream cheese mixture. Beat on low speed until the mixture is smooth and well combined.

4. 4

   Add the eggs one at a time to the batter, mixing on low speed after each addition until just incorporated. Avoid overmixing.

5. 5

   Crush the remaining 8 standard Oreo cookies into chunky pieces. Fold these crushed cookies into the cream cheese batter until evenly distributed.

6. 6

   Using an ice cream scoop, fill each muffin liner with the batter, filling almost to the top of each cup.

7. 7

   Bake for 25 minutes at 300°F, until the cheesecakes are set but still slightly jiggly in the centers. Remove from the oven and allow to cool at room temperature for 1 hour.

8. 8

   Transfer the cooled cheesecake cups to the refrigerator and chill for at least 4 hours, or until fully set.

9. 9

   When ready to serve, prepare the whipped cream topping. Pour the remaining 1/4 cup of heavy cream into a chilled metal bowl. Using an electric mixer, whip the cream starting on low speed and gradually increasing to medium-high speed until soft peaks form.

10. 10

    Add the powdered sugar to the whipped cream and continue beating until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a large star tip.

11. 11

    Pipe a generous dollop of whipped cream onto the top of each chilled cheesecake cup. Press one mini Oreo cookie onto the top of each dollop of whipped cream and serve immediately.