Start by laying your muffin pans with liners or spray your silicone liners.

In a small bowl mix together the oreo crumbs and melted butter, until well combined.

Add about 2 tablespoons of oreo crumbs into the muffin tin.

Use a spoon to press firmly down.

Set the pan into the air fryer for 5 to 8 minutes at 320 degrees F, air fryer setting.

In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes.

Beat in the sugar and vanilla extract until smooth.

Beat in the eggs, one at a time.

Then add the Oreos crumbs and larger oreo pieces, mix with a spatula.

Place a little more than 2 tbsp of cheesecake batter in each muffin cup.

Top the cheesecakes with additional Oreo crumbs or larger oreo pieces if desired.

Set the pan into the air fryer for 5-10 minutes or until the center of the cheesecake is only slightly jiggly.

Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 2 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.