Preheat the oven to 350°F and place 4 paper cupcake liners into a muffin pan. Place 1 full-size Oreo into the base of each liner.
In a medium-size bowl, beat together the cream cheese, sour cream, sugar and egg until everything is totally combined. With a large spoon, stir in the chopped Oreo.
Evenly divide the cheesecake mix between the cupcake liners and bake in the oven for around 20 minutes, until the edges are fully set, but there’s still a little wobble in the middle.
Carefully wedge 1 mini Oreo into the center of each cheesecake then leave to cool to room temperature on a wire rack. Transfer to the refrigerator and leave to chill for at least 4 hours.
Notes
These mini cheesecakes are best kept inside a sealed container in the refrigerator for up to one week, but they’ll also store in the freezer for up to six months.