Sweet Monkey

Ground Oreos to crumbs. Save about 1 cup for filling and topping. Add melted butter to remaining Oreos and combine to make the crust. Make whip cream by whipping together 1/4 cup sugar, heavy whipping cream and vanilla extract till stiff peaks form. Remove whip cream from bowl and set aside. Beat cream cheese and other 1/4 cup of sugar till smooth. Fold in whip cream and remaining Oreo crumbs to cream cheese mixture. In a cupcake pan with baking cups press down Oreo crust. Add Oreo filling using a medium size ice-cream scooper and put in fridge to set for 6-8 hours. We leave them in the fridge overnight. We had a little leftover Oreo filling so we saved it to pipe on top of the mini cheesecakes. Sprinkle remaining Oreo crumbs for decorations.