Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the flour, baking soda, and salt.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg and vanilla extract to the butter mixture, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the crushed Oreo cookies.

Scoop about 1 tablespoon of cookie dough into each cup of a greased muffin tin, pressing it down slightly to form a base.

Bake for 10-12 minutes, or until the edges are golden. Remove from the oven and let cool completely.

In a separate bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

Fold in the whipped topping until fully incorporated.

Once the cookie cups are cool, fill each cup with the cheesecake mixture.

Top with additional crushed Oreo cookies. Chill in the refrigerator for at least 1 hour before serving.