Preheat oven to 135˚C. Line standard muffin tins with paper liners. Place 1 whole oreo in the bottom of each muffin cup
 

In a bowl beat cream cheese until smooth. Gradually add sugar and beat until combined. Beat in the vanilla
 

Drizzle in eggs a little at a time beating to combine. Mix in sour cream and salt. Using a large spatula fold in chopped oreos
 

Divide batter evenly among the muffin cups, fill each almost to the top. Bake rotating muffin tray halfway through until the filling is set (approx 22-28 minutes)
 

Transfer the muffin tins to a wire rack to cool refigerate (in the muffin tins)for atleast 4 hours 
 

Remove from tins just before serving