Preheat your oven to 350°F and prepare a muffin tin by greasing it or lining it with paper liners.

In a separate bowl, combine the flour, baking soda, and salt, whisking until blended. Set this mixture aside for later use.

In a large mixing bowl, cream the softened butter with both sugars until the mixture is light and airy. Incorporate the egg and vanilla extract, mixing until everything is well combined.

Slowly incorporate the dry mixture into the wet ingredients, stirring until just combined. Gently fold in the crushed Oreo cookies.

Spoon approximately 1 tablespoon of the cookie dough into each muffin cup, pressing it down to create a solid base. Bake for 10-12 minutes, or until the edges turn a light golden brown. Allow the cookie cups to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

While the cookie cups are cooling, prepare the cheesecake filling by whipping the softened cream cheese until creamy. Gradually mix in the powdered sugar and vanilla extract until smooth. Carefully fold in the whipped cream until well blended and fluffy.

Once the cookie cups have cooled, generously fill each cup with the cheesecake mixture. Sprinkle extra crushed Oreos on top.

Refrigerate the assembled cookie cups for at least 1 hour to let the cheesecake filling set properly before serving.