1. Preheat your oven to 325°F (160°C). Lightly grease two standard muffin tins or line with paper liners for easy removal.
2. Carefully twist apart each Oreo cookie to separate the top cookie from the cream filling. Pop the top cookie aside—you’ll fill the cups with just the bottom halves.
3. Place the bottom Oreo cookie halves (the ones with the cream filling) into each muffin cup, pressing gently to form the base of your cookie cup. The cream filling helps the cup stick together beautifully.
4. In a mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy, about 2 minutes.
5. Add the granulated sugar and beat again until fully incorporated and fluffy, about 1-2 minutes.
6. Mix in the egg and vanilla extract until just combined.
7. Stir in the sour cream (or Greek yogurt), followed by the flour. If you’re using heavy cream, add it now and mix gently until smooth.
8. Carefully spoon the cheesecake mixture over the Oreo cookie bases in the muffin tin, filling each cup almost to the top.
9. Bake in the preheated oven for 18-22 minutes. You’re looking for the edges to set while the centres remain slightly wobbly—just like a traditional cheesecake.
10. Allow the cookie cups to cool completely in the tin, then transfer to the fridge to chill for at least 2 hours. This step is crucial for that satisfying creamy texture I always treasure.
11. Once chilled, serve straight from the tin or gently remove the paper liners and marvel at your handiwork.

One tip I’ve learned from years of baking with my mum is to resist the temptation to overbake. That slight wobble in the middle is what makes these cookie cups so luscious, and the chill time helps them set perfectly without drying out.