Preheat your oven to 350°F (175°C). Crush 20 Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling them with a rolling pin. Mix the crumbs with melted butter until well combined.

Line a mini muffin tin with cupcake liners. Press the cookie crumb mixture firmly into the bottom of each liner to form a solid crust. Bake the crusts in your preheated oven for about 5 minutes until set, then let them cool completely before adding the filling.

In a large mixing bowl, beat together 16 oz of softened cream cheese, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract using an electric mixer on medium speed. Mix for about 3-4 minutes, or until the mixture is smooth and creamy.

Gently fold in ½ cup of whipped cream into the cream cheese mixture using a spatula. Your filling should be fluffy and smooth, ready to spoon onto the prepared crusts.

Carefully fill each cooled crust with the cheesecake mixture until each liner is generously filled. Aim for a nice mound on each, creating that signature bite-sized dessert look.

Crush the remaining 4 Oreo cookies and sprinkle the crumbs evenly on top of each cheesecake layer.

Place the mini muffin tin in the refrigerator to chill for at least 3 hours, or until the cheesecake filling is firm and set.

Carefully remove each cheesecake bite from the muffin tin and peel off the liners. Serve them cold.