Preheat your oven to 350°F. Grease a muffin tin or line it with cupcake liners.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy. Add the egg and vanilla extract, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the Oreo cookie crumbs.

Scoop about 1 tablespoon of the cookie dough into each muffin cup, pressing it down slightly to form a base. Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let cool completely in the pan.

While the cookie cups are cooling, prepare the cheesecake filling. In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Gently fold in the whipped topping until no streaks remain.

Once the cookie cups are cool, fill each cup with the cheesecake mixture, smoothing the top with a spatula.

Chill the cookie cups in the refrigerator for at least 1 hour before serving. Top each cup with a mini Oreo cookie for garnish.