For the crusts

1. Add cupcake liners to a cupcake pan and spray liberally with a non-stick spray.
2. Combine the Oreo cookie crumbs and melted butter. Divide the mixture between the cupcake liners and press into the bottoms.
3. Place the crusts in the fridge while you make the filling.

For the filling 

1. To make the filling, mix the cream cheese and sugar in a large mixer bowl until combined
2. Add the sour cream and vanilla extract and mix until well combined. Set aside.
3. In another large mixer bowl, add the heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form.
4. Carefully fold the whipped cream into the cheesecake filling.
5. Add the Oreo crumbs and chopped Oreos and gently stir until combined.
6. Divide the filling between the cheesecake cups until the cups are full. I found it was nice and easy to use a large piping bag to add the filling, but spooning it in would work as well.
7. Refrigerate the mini Oreo cheesecakes until they are firm, 3-4 hours.

Whipped cream and assembly

1. To make the whipped cream topping, add the heavy whipping cream, powdered sugar, vanilla extract and Oreo crumbs to a large mixer bowl. Whip on high speed until stiff peaks form.
2. Pipe the whipped cream onto the mini cheesecakes and top with an Oreo.
3. Remove the cheesecakes from their wrappers, if desired for serving.
4. Serve cheesecakes cold. Cheesecakes are best for about 4-5 days.