You can whip these up in 10 minutes flat. Serve nice and chilled and drizzle lots of caramel sauce over them like there’s no tomorrow.
Preheat oven to 325 degrees. Line a muffin tin with paper liners. Place one oreo cookie in the bottom of each tin and set aside. In a large bowl, whip an 8 oz package of cream cheese and 1/4 cup of sugar together until smooth. Stir in 1 egg and 1/2 tsp of vanilla. Scrape sides and whip again until there are no lumps. Spoon cheesecake batter over oreos evenly.
Depending on how deep your muffin tins are, you should get anywhere from 9-12 individual cheesecakes. Top with 1/4 cup chopped pecans and 1/4 cup of mini chocolate chips. Bake for 15 minutes or until completely set. Bring to room temperature. Remove paper liners carefully and refrigerate until cold. To serve, place on serving platter and top with caramel sauce.