Prepare oven and muffin tin - Preheat oven to 160 degrees C. Line muffin tin with cupcake liners.

Mixing cream cheese, sugar and vanilla - Place cream cheese in a mixing bowl. Beat cream cheese until fluffy on medium-high speed. Gradually add in the sugar and beat until combined. Add vanilla and mix well. Scrap sides and bottom of bowl with a flexible spatula to incorporate stray ingredients.

Adding eggs and sour cream - Add the eggs in four parts and beat until batter is evenly mixed. Lastly, mix in sour cream on low speed and beat until combined. Scrap sides and bottom of bowl.

Removing air bubbles from batter - Using a spatula, push the batter against the wall of the mixing bowl, attempting to flatten the batter and remove air bubbles. Repeat to get rid of most of the air bubbles. This will prevent air bubbles from rising to the surface and bursting while baking, creating little craters.

Adding chopped Oreos - Fold in coarsely chopped Oreo cookies and ensure they are evenly dispersed.

Diving the batter - Place a whole Oreo in each muffin liner. This will act as the cheesecake base. Divide the batter into 13 muffin liners.

Baking the cheesecakes - Place muffin tin filled with cheesecake batter over a large baking tin. Pour hot water into the baking tin. This is known as a water bath, ensuring that the oven maintains a moist environment during baking and helps to churn out smooth cheesecakes.

Bake mini cheesecakes in the water bath for 22-25 minutes at 160 degrees C or until cheesecake filling is fully set and not jiggly.

Once cheesecakes are done. Allow them to cool in the muffin tin completely before chilling them for 2-4 hours to allow the texture to firm up. For best results, chill overnight.