Preheat oven to 350 degrees Fahrenheit and fill two regular sized muffin tins with 16 paper liners.
Place 18 regular sized Oreo cookies (with filling) in a food processor and pulse a few times until they are finely crushed into crumbs.
In a small bowl, combine melted butter and crushed Oreo crumbs with a fork.
Fill each of the 16 paper lined muffin tin cups with an even amount of the Oreo crumb/butter mixture (about 1 ½ tablespoons).
Using the bottom of a ¼ measuring cup, press the crumb mixture firmly into the bottom of the paper liners to make the crust.
Bake for 6 minutes to set the crust. After 6 minutes take out of the oven and set aside to cool while the filling is made.
In a medium bowl beat the cream cheese with an electric mixer for about 2 minutes until smooth.
Add sugar, vanilla, sour cream and heavy cream and continue beating on low until just combined.
Add the eggs and continue beating on low just until eggs are incorporated. Be careful to not over mix the filling.
Next combine the remaining 8 regular sized Oreos into small marble to pea sized pieces and fold into the cheesecake batter with a spatula.
Fill each of the 16 muffin tin cups evenly with batter. An ice cream scoop is useful to complete this step.
Bake cheesecakes for 16-17 minutes until edges are set and the middle is still slightly jiggly.
Let cool for at least 30 minutes, then transfer to the refrigerator for at least 3 hours.
When ready to enjoy, top with whipped cream, Oreo cookie crumbs and a mini sized Oreo if desired.