1. Preheat oven to 300 degrees.
2. Prepare two 12 cup muffin tins with paper lining. Place a standard sized Oreo on the bottom of each one and set aside.
3. In the bowl of an electric mixer, mix cream cheese and sugar together on low speed. Try to only mix as needed so that you don’t incorporate too much air into the batter.
4. Mix in sour cream, heavy cream, and vanilla extract until smooth.
5. Mix in eggs one at a time.
6. Crush up the remaining 8 standard size Oreo cookies and then add them to the cream cheese batter and mix to incorporate.
7. Using a ice cream sized scoop, fill each well with the batter. You want each cup to be almost full.
8. Bake for 25 minutes, then remove from the oven and let cool for 1 hour at room temperature. Then refrigerate for at least 4 hours.

For the Whipped Cream

1. To whip the cream, it really helps speed things up if you use a metal bowl that has been chilled in the fridge. Pour your heavy cream and sugar into the chilled bowl and whip with an electric mixer until you have stiff peaks. I like to start out on a lower speed and then increase as the cream starts to thicken so it doesn’t splatter. Spoon the cream into a piping bag fitted with a large star tip and pipe the cream onto the top of each cheesecake cup. Press a mini Oreo on top and serve.