Preheat the oven to 275 degrees, place the cupcake liners in muffin tins, then place an Oreo* at the bottom of each one.
In a large mixing bowl, beat the cream cheese until it is smooth. Add in the sugar and mix until smooth. Mix in the beaten eggs and the vanilla, scraping down the sides of the bowl when necessary.
Add in the sour cream and salt. Mix well. Carefully spoon batter into lined muffin tins until they are filled about 2/3 of the way.
Coarsely chop Oreos and add to the top of each mini cheesecake. Bake at 275 for about 20 – 23 minutes until set.
Let cool completely and refrigerate for at least 2 hours before serving.
To serve, carefully peel off the cupcake liners and arrange on a platter. Makes 18 mini cheesecakes.