Preheat the oven to 325°F.

Line mini muffin tins with cupcake liners.

In a large mixing bowl, beat the cream cheese until smooth and fluffy.

Add sugar, sour cream, and vanilla extract and beat until fully combined.

Add the egg and stir by hand until combined.

Fold in the chopped Oreos.

In the bowl of a food processor, blitz the Oreo cookies until broken down into fine crumbs. Add the melted butter and run the food processor until combined.

Press 1 teaspoon of the cookie crumbles into the bottom of each cupcake liner and gently press down to create an even layer crust. (I used a shot glass).

Add 1 tablespoon of the cheesecake mixture over each cookie crumb base.

Bake for 15-18 minutes until the center of the cheesecake is just set and looks dry across the top (the center should be no more than 160 degrees).

Allow the mini cheesecakes to cool in the muffin pan to room temperature (about 30 minutes), then place in the refrigerator to chill for at least 4 hours or overnight.

To make the whipped cream topping, whip the heavy cream until soft peaks form. Add the powdered sugar and continue whipping until stiff peaks form.

After the cheesecake is fully chilled, remove the mini cheesecakes from the mini cupcake pan and place on a serving platter.

Pipe whipped cream onto the tops of each mini cheesecake and top with a mini Oreo cookie.