Melt butter (microwave approximately 30 seconds or melt in saucepan).

Mix butter with 12 finely chopped Oreos.

Line cupcake tray with 12 cupcake liners.

Fill 12 cupcake liners with equal amounts butter/Oreo mixture.

Press down to flatten. A measuring cup (⅓ size) is a good size to press down or you can use a spoon to flatten.

INSTRUCTIONS (FILLING and TOPPING)

In food processor, combine cream cheese, powdered sugar, vanilla extract and heavy cream. Mix thoroughly.

Hand mix in 7 chopped Oreos.

On top of Oreo crust, fill 12 cupcake liners with equal amounts creamy Oreo mixture.

Top with remaining 5 chopped Oreos.

Refrigerate for 1 hour. These also freeze well.