Prepare the Crust:

• Preheat the oven to 325°F (160°C).
• Place the crushed Oreos and melted butter in a mixing bowl. Stir until the mixture is well combined and resembles wet sand.
• Line a muffin tin with 12 paper liners. Divide the Oreo mixture evenly between the liners, pressing it down firmly to form the crust.
• Bake the crust for 5-7 minutes until set. Remove from the oven and let cool.

2. Make the Filling:

• In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
• Add the granulated sugar and peppermint extract, and mix until combined.
• Add the sour cream and whipped cream, then beat again until smooth.
• Gradually add the powdered sugar, mixing until fully incorporated. The filling should be thick and creamy.

3. Assemble the Cheesecakes:

• Spoon the cheesecake filling evenly over the cooled Oreo crusts in each muffin liner.
• Smooth the tops with a spatula to ensure an even layer.
• Refrigerate the mini cheesecakes for at least 4 hours or until they are fully set.

4. Serve and Garnish:

• Just before serving, top each mini cheesecake with a mini Oreo cookie for decoration. You can also add extra crushed peppermint or chocolate shavings for added flair.