• Preheat the oven to 325°F. Place 12 muffin paper liners in the muffin tins.

Crust

• Use a food processor to crush the Oreos (or buy prepared oreos crumbs). Add melted butter to the food processor and pulse until the crumbs have become moist. Divide the crumbs evenly to each muffin tin. Then, press the crumbs to pack them into the bottom of the pan (use the bottom of a measuring ¼ cup to help press down). 
• Bake for 5 minutes. Remove the tin from the oven and let completely cool for 15 minutes.

Cheesecake

• Chop Oreos into chucks or place in a ziplock bag and crush into chunks. Set aside until ready to use.
• In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, sour cream, vanilla extract and whip/beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add egg and whip until smooth. Add chopped Oreos to the filling. Gently fold them together with a spatula and mix until well combined.
• Divide the cheesecake batter evenly in each muffin tin.
• Bake for 15-18 minutes or until the cheesecake is set. Remove from the oven and let set at room temperature for 2 hours. Then, cover and refrigerate for 6 hours or overnight.

Whipping Cream

• In a bowl: add cold whipping cream and sugar. Beat on medium until soft peaks form. Add vanilla extract and whip. Place the cream in a tipped pastry bag. Then decorate each bar with cream just prior to serving. 

Garnish with crushed Oreos. Enjoy!