• Crumb base
• Separate your Oreos and save your filling for later. Add your Oreos cookies into a zip-lock bag or food processor and make crumbs.
• Add melted butter to your crumbs and mix till all wet from butter.
• Put 1-2 tbsp of oreo crumbs in each muffin cup.
• Use a 1/3 cup (or similar) to press the oreo crumbs down firmly into the pan.
• Put into the fridge to chill while you will make your cheesecake filling.

Cheesecake filling

• If you opt-in for gelatine, start with gelatine first. Set the small bowl into a bigger bowl filled with boiling water to keep your gelatine warm. In a smaller bowl whisk gelatine with boiling water till very smooth.

  If you choose not to use gelatine, make sure you whip cream well before adding to the cream cheese filling.
• In a mixing bowl, beat the cream cheese, vanilla, and powder sugar with an electric mixer until smooth.
• Add your oreo filling, you saved earlier, and oreo crumbles.
• Add gelatine, if you are using gelatine and cream, stir well.
• If you are not using gelatine, gently fold in whipped cream.
• Place about 1/4 cup of the cheesecake filling in each muffin cup. I usually pipe the filling in as it's easier and faster.
• Place the cheesecakes in the fridge for at least 2 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.
• Serve with whipped cream and extra Oreos.