1: Preheat oven to 275F. Line muffin tin with cupcake liners. Place 1 oreo in each liner. Place strawberry, top side down, on the cookie.
2: In the bowl of a mixer fitted with a whisk, beat cream cheese until soft. Add in sugar slowly then vanilla.
3: While mixer is running, drizzle in eggs. Add sour cream and salt. Mix until everything is fully combined.
4: Crush 4 strawberries with a fork and fold them in the cheesecake batter.
5: Transfer batter in a piping bag (or ziploc bag) and pipe around each strawberry. Don't worry if the strawberry is sticking out, it will be covered with the buttercream.
6: Bake for 25 minutes. Cool completely in the refrigerator.
7: Once cooled, pipe buttercream on top and top with fresh strawberries or any topping you would like!
