In 2 cupcake trays, line them with cupcake liners, and place Oreo at the bottom of each.

In a food processor crush up 12 Oreo Cookies and set aside.

In a large mixing bowl, combine cream cheese, cool whip, sweetened condensed milk, and vanilla extract. Mix until well combined.  *It is very important that the cream cheese is room temperature, or you will get lumps in your cheesecake.

Very last, add in your lemon juice and continue mixing. The mixture will get thick fast.

Fold in crushed Oreos until combined.

Pour cheesecake mixture over each Oreo, tapping the tray a few times in between pours to remove air bubbles.

Place an Oreo in the center of each mini Cheesecake.

Refrigerate for 3-4 hours, or until firm.

Remove cupcake lines and serve.
Refrigerate any remaining leftovers in an airtight container.