Prepare a muffin tip with paper liners, and preheat an oven to 180c (350f).
Make the crust: pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash them with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Scoop about 1 teaspoon of the crumbs and place it in each muffin tin, pressing evenly and firmly into the pan.
Bake the crust in a 180c (350f) preheated oven for about 5-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature. Lower the temperature to 140c (280f).
In a big mixing bowl, add the room temperature cream cheese, sour cream, and sugar, and mix with an electric hand mixer until the cream cheese is creamy.
Whisk the eggs with a fork, and add the eggs, egg yolk, heavy cream, kosher salt, and vanilla extract and mix until the mixture is creamy and smooth.
Add Oreos to a ziplock bag and smash the Oreos with a cup. Add the crushed Oreos to the mixture and fold lightly until combined.
Pour the cheesecake batter over the crust, filling each mold until it’s almost full, and release air bubbles by tapping the pan onto a flat surface.
Bake the cheesecakes in a preheated 140c (280f) oven for about 15 minutes or until the edges of the cheesecakes are set, but the middle is a bit jiggly. Keep the oven door closed for 5 minutes.
Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.
After the cheesecake is cooled, wrap the cheesecake with a plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.