Prep the pan and oven. Line a 12-cup muffin tin with paper liners. Preheat the oven to 325°F (165°C). This slightly lower temperature helps prevent cracks.

Make the cookie crusts. Place one whole Oreo in the bottom of each liner. Set aside 4–5 Oreos to crush for the filling and topping.

Soften and beat the cream cheese. In a large bowl, beat softened cream cheese on medium speed until completely smooth and fluffy, about 1–2 minutes. Scrape the bowl so there are no lumps.

Add sugar, salt, and vanilla. Beat in sugar, a pinch of salt, and vanilla until creamy and combined, about 30–45 seconds. Do not overmix.

Blend in sour cream. Mix in sour cream on low speed just until smooth. This keeps the batter silky without adding too much air.

Add eggs last. Add eggs one at a time on low speed, mixing until just combined. Do not whip—too much air can cause cracking.

Fold in cookie pieces. Crush 4–5 Oreos into small chunks (not powder) and gently fold into the batter with a spatula.

Fill the liners. Divide the batter evenly among the 12 cups, filling each about 3/4 full. Tap the pan gently on the counter to release air bubbles.

Bake. Bake for 16–20 minutes, until the centers are mostly set with a slight jiggle. The tops should not brown.

Cool gradually. Turn off the oven, crack the door, and let cheesecakes sit inside for 5 minutes. Then transfer the pan to a rack and cool to room temperature.

Chill to set. Refrigerate for at least 2 hours, preferably 4 hours or overnight. Chilling improves texture and flavor.

Garnish and serve. Top with a dollop of whipped cream and a sprinkle of crushed Oreos before serving, if you like.