Directions

• Line the cupcake pan with cupcake liners.
• crushed biscuits in a food processor.
• Combine crushed Oreo biscuits and melted butter in a mixing bowl.
• Transfer the biscuit mixture into the cupcake pan and press it down into the base of each cupcake mold.
• Refrigerate the crust for 10 minutes.
• Preheat the oven at 170 degrees.
• For the filling, whip together the cream cheese and heavy cream, using either an electric mixer or a hand whisk, until the mixture is smooth.
• Add sweetened condensed milk, vanilla extract and corn flour, mix till everything is well combined.
• Pour this mixture over the cooled crust and gently tap to remove any air bubbles.
• Place the cupcake tray in a deeper tray filled with hot water up to one inch, to create a water bath. This will prevent cheesecake from cracking.
• Bake the cheesecake at 160C for 30-40 minutes or until the filing starts to set. The center might seem wobbly but it will continue to cook as the cheesecake cools.
• Once the cheesecake is baked, allow it to come to room temperature.
• Refrigerate the cheesecake for at least two hours or preferably overnight before unmolding.
• Decorate with Oreos and whipped cream.
• How to make whipped cream
• Using a hand mixer whip the heavy cream, sugar on medium-high speed until medium peaks form, about 3-4 minutes. 
• Use immediately or cover tightly and chill in the refrigerator for up to 24 hours