Preheat your oven to 350°F (180°C). Place the oven rack in the middle and make sure both heating elements are on.

Then, line a cupcake or muffin pan with 12 cupcake liners. Set the pan aside until it's needed.

Using a food processor will make this step a lot less messy. Place all of the Oreo cookies inside and blend until you have a uniform fine crumb. Then, add the butter and mix until it is evenly distributed.

If you are crushing the cookies by hand, just ensure that they are fine enough to make a crumb from.

Divide the crumb between the 12 cupcake liners. Make sure to press the crumb into the bottom. Then, bake it for about 8 minutes in your preheated oven. Once baked, remove and allow them to cool at room temperature.

First, combine the softened cream cheese and granulated sugar in a large mixing bowl. Cream the ingredients until they become light and fluffy. Make sure that there are no lumps!

Then, while the mixer is running at a low speed, egg the eggs. Beat well between every addition. Finally, mix in the vanilla essence and crushed Oreo cookies.

Divide the cheesecake batter between the 12 cupcake holes and smooth out the tops. Then, bake them in your preheated oven for between 20-25 minutes.

Once cooled, switch off the oven, open the door completely, and allow the cupcakes to cool inside. Once fully cooled, place them in the fridge to set for at least 2 hours.

Meanwhile, whip the cream at high speed until they reach soft peaks. Then slowly add the sifted powdered sugar. Continue whipping the mixture at a high speed until it almost reached medium peaks.

Then, reduce the speed of the mixer and add the instant pudding. Scrape down the sides to ensure all the ingredients are evenly distributed.

Finally, fold in the chopped Oreo crumbs. Place the filling in a piping bag and once the cupcakes have set, pipe some frosting onto each.

Serve immediately or keep inside the fridge for a day or two.