Mini Oreo Cheesecake Bites

Instructions

1. Prepare the muffin tin
   Preheat oven to 325°F (165°C). Line a standard 12-cup muffin tin with cupcake liners. If you have a second muffin tin, line that as well for any excess batter.
2. Make the Oreo crust
   Place 18 Oreo cookies in a food processor and pulse until you have fine crumbs. Add the melted butter and pulse until combined. Distribute the mixture evenly among the muffin cups, about 1 tablespoon in each. Use the bottom of a small glass or measuring cup to press down firmly, creating a compact crust.
3. Prepare the cheesecake filling
   In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the sugar and beat until well combined. Mix in the sour cream, vanilla extract, and salt. Add the eggs one at a time, beating on low speed just until each is incorporated. Stir in the flour. Crush the remaining 6 Oreo cookies into chunks and gently fold into the batter.
4. Fill and bake the cheesecakes
   Spoon the filling over the crusts, filling each cup about 3/4 full. Bake for 15-18 minutes, until the centers are just set but still slightly jiggly. Don't overbake - they will firm up as they cool.
5. Cool and chill
   Remove from oven and let cool in the pan for 30 minutes. Then refrigerate for at least 3 hours or overnight to set completely.
6. Add toppings and serve
   If desired, whip the heavy cream until stiff peaks form and pipe onto each cheesecake. Garnish with additional Oreo cookie pieces or chocolate shavings before serving. Keep refrigerated until ready to serve.