In a mixing bowl, combine the crushed Oreo cookies and melted butter. Mix until it resembles wet sand.

Spoon the Oreo mixture into small dessert cups, pressing it down firmly to create an even base. Aim for about a tablespoon of crust in each cup. Set aside.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the fluffiness.

Spoon or pipe the cheesecake filling into each cup over the crust. Fill each cup to about ¾ full.

Cover the cups with plastic wrap and place them in the refrigerator for at least 3-4 hours, or until set.

Once set, top each cup with additional crushed Oreos or mini Oreos. If desired, drizzle with chocolate before serving.