• Line a 12-hole muffin tin with cupcake liners. Alternatively, you can also make this in a mini cheesecake pan. Set aside.

Oreo base:

• To make oreo base, place cookies in a food processor and process to fine crumbs.
• Add butter. Pulse again until just combined.
• Place 1 tablespoon mixture in each hole of muffin tray.
• Press down firmly.
• Refrigerate while you make the cheesecake filling. 
• Cheesecake filling: 
• Whip cream until soft peaks form. Set aside.
• Using  an electric hand held or stand mixer with paddle attachment, beat together cream cheese and powdered sugar until combined.
• Add whipped cream, crushed oreos and vanilla extract. Fold in gently.
• Transfer the cheesecake mixture to a large piping bag.
• Top the oreo base with cheesecake filling. Smooth tops.
• Refrigerate at least 8 hours or overnight. 
• Remove mini cheesecakes from paper cases. Top with whipped cream, oreo crumbs and mini oreos.