Preheat oven to 325°F. Place cupcake paper liners into a muffin tin pan. Add one Oreo cookie into each paper cup. Set aside.

In a large mixing bowl, add softened cream cheese and sugar. Beat until combined on medium speed using a hand mixer.

Add vanilla and eggs. Continue to beat until smooth without lumps.

Add sour cream, mix until combined.

Stir in chopped cookies, and mix generally using a spatula.

Spoon the batter on top of the Oreo, filling each to almost the top.

Place in the lower third of the oven and bake for about 20-25 minutes until the edges just start to turn brown. Remove from oven and transfer to cooling racks.

Chill in the fridge for 4 hours or overnight. Serve and enjoy!