Begin by crushing 15 Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling over with a rolling pin.

In a bowl, combine the cookie crumbs with 2 tablespoons of melted butter, mixing until the texture resembles wet sand.

Firmly press this mixture into the bottom of your serving cups to form a stable crust.

In a large mixing bowl, beat 8 ounces of softened cream cheese and 1/2 cup of sugar using an electric mixer until smooth and creamy.

Gently fold in 1 cup of whipped heavy cream and 1 teaspoon of vanilla extract with a spatula.

Spoon the creamy cheesecake filling generously over the prepared crust in each cup.

Cover the assembled cups with plastic wrap and place them in the refrigerator for at least 2 hours.

Once chilled, remove them from the refrigerator and garnish with extra crushed Oreos or a dollop of whipped cream.

Serve chilled and enjoy!