Prep the pan: Line a 12-cup muffin tin with paper liners. Place one whole Oreo cookie in the bottom of each liner to form the crust.

Crush the remaining Oreos: Place 12 Oreos in a zip-top bag and crush them with a rolling pin until you have small chunks. You want texture, not crumbs.

Mix the filling: In a large bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth, about 1–2 minutes. Add the sugar and beat again until creamy and fluffy.

Add eggs and vanilla: Beat in the eggs one at a time on low speed, just until combined. Mix in the vanilla. Do not overbeat or the cups may crack.

Fold in Oreo pieces: Use a spatula to gently fold the crushed Oreos into the batter, keeping the chunks intact for a cookies-and-cream look.

Fill the cups: Divide the batter evenly among the 12 liners, filling each about 3/4 full.

Bake: Bake at 300°F (150°C) for 18–22 minutes, until the centers are just set and still slightly jiggly. The tops should not brown.

Cool gradually: Turn off the oven, crack the door, and let the cheesecakes rest inside for 10 minutes. Then transfer the pan to a rack and cool to room temperature.

Chill: Refrigerate for at least 2 hours, preferably 4, to set the texture. Remove the liners right before serving.

Serve: Top with whipped cream and extra Oreo crumbs if you like. Enjoy cold.