Prepare the Biscuit Base: Take your Oreo biscuits and place them into a food processor. Blitz until they form fine, dark crumbs, almost like damp sand. Alternatively, place them in a strong freezer bag and bash them with a rolling pin until they are finely crushed, listening for the satisfying crunch as they break down.

Combine with Butter: Pour the melted butter over the Oreo crumbs in a mixing bowl. Stir thoroughly with a spoon until all the crumbs are evenly coated and appear richly dark and slightly glossy. This ensures a firm base.

Create the Bases: Line a 12-hole muffin tin with cupcake liners. Spoon approximately 1-2 tablespoons of the Oreo mixture into the bottom of each liner. Press down firmly with the back of a spoon or a small glass to create a compact, even base. You should hear a slight crunch as the crumbs compress.

Chill the Bases: Place the muffin tin into the refrigerator for at least 15-20 minutes. This allows the butter to firm up, setting the bases so they don't crumble when you add the filling.

Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with the icing sugar and vanilla extract using an electric mixer until the mixture is light, pale, and completely smooth, with no visible lumps. You'll notice a sweet, creamy aroma filling your kitchen.

Whip the Cream: In a separate bowl, whip the double cream until it forms soft peaks, becoming noticeably thicker and holding its shape. Be careful not to over-whip it, or it will become grainy.

Fold it Together: Gently fold the whipped cream into the cream cheese mixture using a spatula. Do this in two additions to maintain the airiness of the cream. Continue folding until the mixture is uniformly light, fluffy, and a lovely pale cream colour, with swirls of darker Oreo crumbs if you wish to add some crushed biscuits to the filling now.

Assemble the Cups: Spoon or pipe the cheesecake filling over the chilled Oreo bases in each cupcake liner, filling them almost to the top. Smooth the tops with the back of a spoon. You'll see the distinct layers forming – a dark base, topped with a creamy, pale filling.

Chill to Set: Return the muffin tin to the refrigerator and chill for a minimum of 2-4 hours, or ideally overnight. This is crucial for the cheesecake to firm up and achieve its delightful creamy texture. You'll know they are ready when the filling is firm to the touch and holds its shape perfectly when gently pressed.

Garnish and Serve: Once fully set, carefully remove the cheesecake cups from the muffin tin. Peel off the cupcake liners just before serving. Garnish with finely chopped milk chocolate or an extra crushed Oreo biscuit on top for that final flourish.