Preheat the oven to 325ºF.
Prepare the muffin tin by lining it with cupcake liners.
Using a hand mixer, beat the cream cheese in a large bowl until fluffy.
Add in the sugar, and beat for another few minutes.
Mix in the egg, mix until combined. Add in the sour cream and mix until combined.
Add in 1/2 tablespoon flour, and mix in until combined.
Add half an oreo cookie to your muffin tin to make the base of the cheesecake cups.
Pour in the cheesecake batter on top, about halfway to the top.
Add in crushed oreo cookies. Top with remaining cheesecake batter, about 3/4 of the way to the top.
Bake in the oven for 18-22 minutes.
You'll notice the edges will be set once the cheesecake is done baking.
Turn off the oven, and open the oven door to cool the cheesecake cups for about 10-15 minutes.
Remove from the oven, set the pan on a wire rack, and let it cool completely.
Refrigerate for 2-4 hours before serving.
Oreo cheesecake cups can be stored in an airtight container in the refrigerator for up to 5 days.