Line 12 standard muffin tins with foil wrappers.

Combine the Oreo crumbs and melted butter in a small bowl. When combined, they should have the texture of wet sand. Divide the crust evenly between the muffin tins and pat it down to evenly coat the bottom. 

Note: The bottom of a shot class works perfectly to pack the crust tightly into the muffin pan. 

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sour cream, and sugar until it is light and fluffy-- about 3 minutes. 

With the mixer on low, add the vanilla extract and salt. Mix to combine. 

In a separate bowl, beat the heavy cream using the wire whisk until stiff peaks form— about 2 minutes on high speed. 

Add the whipped cream to the cream cheese mixture and fold it gently to combine. 

Divide the filling evenly between the muffin tins. I use a ¼ cup cookie scoop to ensure they are all the same size. 

Place the cheesecakes in the fridge to chill for at least 4 hours, although overnight is preferred. 

Serve chilled as the cheesecakes will soften as they warm. Leftover cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days. 

If desired, top with whipped cream or crushed Oreos.