Preheat the oven to 350°F. Line a muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking soda, and salt.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the Oreo cookie crumbs.

Scoop about 1 tablespoon of the cookie dough into each muffin cup, pressing it down slightly to form a base. Bake for 10-12 minutes, or until the edges are golden. Remove from the oven and let cool completely.

In a separate bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Gently fold in the whipped cream until fully incorporated.

Once the cookie cups are cool, spoon the cheesecake filling into each cup, smoothing the tops. Chill in the refrigerator for at least 1 hour before serving.

Serve chilled, topped with mini Oreo cookies if desired.