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1. Preheat oven to 350 degrees F. Line a REGULAR cupcake baking pan with 16 paper liners and place one Oreo cookie in each liner. Set aside.
2. In a large mixing bowl, beat together the cream cheese, sugar, eggs, and vanilla extract with an electric mixer for 2-3 minutes until smooth. Sprinkle in the Oreo cookie crumbs and fold in with a spatula until combined.
3. With a tablespoon, spoon the Oreo cheesecake mixture evenly on top of the Oreo cookies, about two tablespoons of cheesecake batter per cupcake cup. Sprinkle each cheesecake with more Oreo cookie crumbs.
4. Bake for 14-16 minutes or until the middles are set. Be sure not to over-bake. Let the cheesecake cool for at least 30 minutes and remove paper wrappers. Place in the refrigerator until ready to serve, about 2 hours. Optional: top with whipped cream and more crushed Oreos!
