Place 12 cupcake liners in a cupcake pan and then place one Oreo cookie in each liner.
In a medium mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes.
Mix in the sugar, sour cream and vanilla extract until smooth.
Beat in the eggs, one at a time. Sprinkle in the crushed Oreo pieces (reserve some for topping) and mix with a spatula until the Oreo cookies are throughout the batter.
Place a little more than 2 tbsp of cheesecake batter in each cupcake cup. Top with the reserved crushed Oreo cookies.
Bake for 14-16 minutes or until the center of the cheesecake is set and only slightly jiggly. Do not over bake.
Allow mini cheesecakes to cool to room temperature (about 1 hour), then place in the refrigerator for at least 2 hours to chill before serving.
Serve cold topped with whipped cream and enjoy!
Notes
Make sure that all your ingredients are at room temperature before mixing together to make sure that the cheesecake is smooth and combined. Refrigerate the leftovers in an airtight container for up to 1 week.