Prepare the Crust:

• Preheat your oven to 325°F (160°C).
• Line a muffin tin with paper liners.
• Crush the Oreo cookies in a food processor until fine crumbs form. Mix in the melted butter until combined.
• Press about a tablespoon of the Oreo mixture into the bottom of each muffin liner to form the crust. Press firmly with the back of a spoon.

Make the Cheesecake Filling:

• In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
• Add in the sugar and vanilla extract. Mix until well combined.
• Add the eggs, one at a time, beating after each addition.
• Stir in the sour cream and heavy cream until the mixture is well combined.
• If using, add a few drops of green food coloring and stir until you reach the desired shade.

Assemble and Bake:

• Evenly distribute the cheesecake filling over each Oreo crust in the prepared muffin tin.
• Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly.
• Remove from the oven and let cool at room temperature, then refrigerate for at least 2 hours or until fully chilled.

Decorate and Serve:

• Before serving, top each mini cheesecake with a dollop of whipped cream.
• Garnish with crushed Oreo crumbs and add sprinkles for a festive touch.