1. Preheat your oven to 325°F and line a muffin tin with paper liners.
2. Place one whole Oreo cookie at the bottom of each liner. This will serve as the base for your cheesecake cups.
3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
4. Add the granulated sugar and vanilla extract to the cream cheese and mix until well combined.
5. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
6. Fold in the sour cream and a pinch of salt, mixing until the batter is smooth and uniform.
7. Crush the remaining Oreo cookies and gently fold them into the cheesecake batter.
8. Spoon the cheesecake mixture over each Oreo base in the muffin tin, filling each liner almost to the top.
9. Bake in the preheated oven for 18-20 minutes, or until the tops are set and slightly puffed.
10. Allow the cups to cool to room temperature in the muffin tin, then refrigerate for at least 2 hours before serving.

One tip I’ve learned over the years is to let the cheesecake cups cool gradually to prevent cracking. It’s a little patience that pays off in the end!