Place 12 cupcake liners in a cupcake pan and then place one Oreo cookie in each liner.
In a medium mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes. Mix in the sugar and vanilla extract until smooth. Beat in the eggs, one at a time. Sprinkle in the Oreo crumbs and larger Oreo pieces, and mix with a spatula.
Place a little more than 2 tbsp of cheesecake batter in each cupcake cup.
Top the cheesecakes with additional oreo crumbs or larger oreo pieces if desired.
Bake for 14-16 minutes or until the center of the cheesecake is only slightly jiggly. Do not over bake.
Allow mini cheesecakes to cool to room temperature (about 1 hour), then place in the refrigerator for at least 2 hours to chill before serving.