Preheat the oven to 160°C (fan-assisted).

Line a muffin tin with paper cupcake cases.

Crush the 200g of Oreos in a food processor or by placing them in a sealed bag and crushing with a rolling pin until fine crumbs form.

Mix the crushed Oreos with the melted butter until well combined.

Divide the mixture evenly among the cupcake cases, pressing it firmly into the bottom of each one.

Chill the crusts in the fridge while preparing the filling.

In a large bowl, beat the cream cheese until smooth and creamy.

Add the icing sugar and vanilla extract, and beat until well combined.

In a separate bowl, whip the double cream until soft peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Fold in the crushed Oreos until evenly distributed throughout the filling.

Spoon the filling over the chilled crusts, filling each cupcake case almost to the top.

Bake the cheesecakes in the preheated oven for 15-18 minutes, or until the edges are set but the centres are still slightly wobbly.

Remove from the oven and allow to cool completely at room temperature.

Once cooled, transfer the cheesecakes to the fridge to chill for at least 2 hours, or until firm.

Before serving, top each cheesecake with a halved or whole Oreo for decoration, if desired.