Place the Oreo cookies in a food processor and pulse until finely ground. Pour the mixture into a large bowl, add the melted butter, and stir.

Add one teaspoon of the cookie crumb mixture into each cavity of your mold. Push down with your fingertips or the back of the spoon. Place the mold on a cookie sheet and chill while you make the filling.

Beat the cream cheese, powdered sugar, vanilla extract, and salt in a separate bowl with an electric mixer until smooth. Start on low and increase the speed slowly.

In a separate bowl, beat the heavy cream on high speed until stiff peaks begin to form. Set aside

Crush the remaining 11 cookies and gently fold the whipped cream and crushed Oreos into the cream cheese mixture.

Spoon 2 tablespoons of the batter into each cavity of the mold. Tap the mold on the counter to release any air bubbles.

Scrape off any excess filling with an icing spatula (or the back of a knife). Place the mold on a cookie sheet and freeze for 2 hours.

Once the cheesecake bites are frozen, release them from the mold and transfer them to a serving sheet. If desired, decorate the Oreo bites with whipped cream and mini Oreo cookies. Serve chilled or frozen.