Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (180°C) (160°C fan). Line a 12-cup muffin pan with paper liners. If your cream cheese and eggs are not already at room temperature, take them out now so they can come to room temperature while you work.

Place the 12 whole regular Oreo cookies (from the one 4.8 oz/135 g package) in a food processor and pulse until they are fine crumbs. If you don’t have a food processor, place the cookies in a sealed plastic bag and crush them with a rolling pin until fine.

Add the 2 tablespoons (26 g) melted unsalted butter to the Oreo crumbs and pulse (or stir) until the mixture resembles wet sand.

Divide the Oreo crumb mixture evenly among the 12 prepared muffin cups. Press the crumbs firmly and evenly into the bottom of each liner to form a compact crust. Set the pan aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a mixing bowl using a hand mixer), beat the 16 ounces (450 g) softened full-fat cream cheese and ½ cup (100 g) granulated sugar on medium speed until smooth and creamy, about 1–2 minutes.

Add the 2 large room-temperature eggs one at a time, beating briefly after each addition until just combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.

Add the ¼ cup (62 g) sour cream, 1 teaspoon (5 ml) vanilla extract, and the salt called for in the ingredient list. Beat until the mixture is smooth and uniform, scraping the bowl once more.

Roughly chop the 10 whole regular Oreo cookies (from the one 4.8 oz/135 g package) and fold them into the cheesecake batter by hand until evenly distributed.

Divide the cheesecake batter evenly over the prepared crusts in the 12 muffin cups, filling each about three-quarters full and taking care not to overfill the liners.

Bake on the lower-middle rack for 12–15 minutes, or until the centers are set and no longer jiggly. Remove the pan from the oven and let the cheesecakes cool in the pan at room temperature for 30 minutes.

After cooling, transfer the pan to the refrigerator and chill the cheesecakes for at least 90 minutes, or until fully set.

To make the topping, pour the ½ cup (240 ml) heavy cream and 2 tablespoons powdered sugar into the bowl of a stand mixer fitted with the whisk attachment (or use a chilled mixing bowl and hand mixer). Whip on medium-high speed until firm peaks form.

Pipe or spoon a dollop of the whipped cream onto each chilled mini cheesecake and top each with one mini Oreo cookie (12 mini Oreos). Serve chilled.