Preheat your oven to 350°F (175°C) and line a standard cupcake pan with parchment paper cupcake liners.

Pulse about 10-11 Oreo cookies in a food processor to make fine crumbs, then mix with melted butter until it resembles wet sand.

Press equal amounts of the crumb mixture firmly into each cupcake liner to form the crust.

Beat together softened cream cheese and sugar until smooth, about 2-3 minutes.

Incorporate eggs one at a time, add vanilla, and mix until fully combined and silky.

Add neon green food coloring, mixing until the desired color is achieved.

Spoon approximately 1/4 cup of the cheesecake batter into each cupcake liner on top of the crust.

Bake for 15-17 minutes until the centers are slightly jiggly.

Allow the cheesecakes to cool in the pan for 10 minutes, then refrigerate for at least 2 hours until firm.

Garnish with whipped cream and festive decorations before serving.