Preheat the oven to 325℉. Line a 12-cup muffin tin with paper liners.
Place the whole Oreos into a food processor and blend until well crushed and they are in fine crumbs. Add in the melted butter and pulse to combine it together.
Put 1½ tablespoons of the crust mixture into each muffin cup liner. Firmly press the crust into an even layer in the bottom of each muffin cup.
Cook for 7-10 minutes, cool completely. In a mixing bowl, beat the cream cheese and powdered sugar until fluffy and creamy, and no lumps remain in the batter.
Add in the greek yogurt and egg and beat on low speed just until combined.
Stir in the chopped Oreo cookies.
Divide the filling evenly into the cooled cookie crusts. Each one should be about 3/4 of the way full.
Bake for 14-16 minutes, allow to cool to room temperature. Cover and refrigerate for at least 4 hours.
When ready to serve, garnish with whipped cream and mini oreo cookies.