To prepare crust: Add 20 Oreo cookies to the bowl of a food processor. Blend, scraping down the sides of the bowl as necessary, until fine crumbs form. Drizzle in ½ cup melted butter and pulse until the mixture looks like wet sand. Set aside.

To prepare filling: Place 12 Oreo cookies in a zip top bag and crush with a meat mallet, rolling pin, or heavy glass. Set aside.

Beat 16 oz (2 packages) cream cheese, ¼ cup sugar, ¼ cup powdered sugar, 1 Tbsp, ½ teaspoon vanilla extract, and ⅛ teaspoon salt in the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand mixer until fully incorporated and resembling a paste.

If using a stand mixer, swap the paddle attachment for the whisk attachment.

Add 2 cups heavy cream to the cream cheese mixture in the bowl. Whisk on low until combined, then increase the speed to medium and mix until the filling is whipped, 3 to 4 minutes.

Stir in the reserved bag of crushed Oreo cookies.

To assemble cheesecakes: Place a small amount of the cookie crust mixture to just cover the bottom of the Souper Cubes tray wells. (I used one ½ cup tray and one 2 Tbsp tray, then made a small dish for us to eat now but you can make as many to freeze or eat now as you like!)

Pat down the crust with the back of a spoon, a small rubber spatula, or a clean finger.

Top with the cheesecake filling and spread evenly across the crust.

Place a lid on each tray and freeze overnight.