Crush 12 Oreo cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and smashing them with a rolling pin.

In a bowl, mix the crushed Oreos with the melted butter until combined. Divide the mixture evenly among serving cups and press down to form a crust layer.

In a large mixing bowl, beat the cream cheese until smooth using a hand mixer or stand mixer.

Add powdered sugar and vanilla extract to the cream cheese and continue to beat until well combined and creamy.

In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Spoon or pipe the cheesecake filling over the Oreo crust in the serving cups, dividing it evenly.

Top each cup with crushed Oreo cookies for extra texture and flavor.

Refrigerate the cups for at least 2 hours before serving to allow the cheesecake to set.