Preheat oven to 350°F (175°C) and prepare a 24-count mini muffin tin with non-stick spray.

Portion cookie dough into 24 equal pieces and press each piece into the bottom and up the sides of the muffin cups to create a reservoir.

In a mixing bowl, cream together the softened cream cheese and granulated sugar until no lumps remain.

Incorporate the egg and vanilla extract, mixing on low speed until the batter is homogeneous.

Fold the crushed Oreo cookies into the cheesecake batter using a spatula.

Distribute the cheesecake mixture evenly among the 24 cookie dough shells, filling to just below the rim.

Bake for 15 to 18 minutes until the cookie edges are set and the cheesecake centers are slightly jiggly.

Allow the cups to cool in the tin for 10 minutes to stabilize before transferring to a cooling rack.

Refrigerate for a minimum of 60 minutes prior to service to ensure the cheesecake achieves proper set.