1. 1. Prepare Your Pan: Preheat your oven to 325°F (165°C). Line a standard 12-cup muffin tin with paper liners.

2. 2. Make the Oreo Crust: Place the whole Oreo cookies into a food processor and pulse until they become fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin.

3. 3. Combine Crust Ingredients: Pour the crumbs into a small bowl and add the melted butter. Stir with a fork until the crumbs are evenly moistened.

4. 4. Form the Crusts: Spoon about 1 ½ tablespoons of the crumb mixture into each paper liner. Use the bottom of a small glass to press the crumbs down firmly into an even layer. Bake for 5 minutes, then remove from the oven and set aside to cool slightly.

5. 5. Beat the Cream Cheese: In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until it is completely smooth and creamy, scraping down the sides of the bowl as needed.

6. 6. Add Sugar and Wet Ingredients: Add the granulated sugar and beat until well combined. Mix in the sour cream and vanilla extract. Add the eggs one at a time, mixing on low speed just until the yolk disappears. Do not over-mix.

7. 7. Color the Filling: Add a few drops of green gel food coloring to the batter. Mix on low speed until the color is uniform, adding more drops if needed to reach your desired shade.

8. 8. Fill and Bake: Divide the cheesecake filling evenly among the 12 muffin cups, filling each almost to the top. Bake for 18-22 minutes, or until the edges are set and the centers still have a slight wobble.

9. 9. Add the Heart: Immediately after removing the cheesecakes from the oven, gently place one large red heart sprinkle in the center of each one.

10. 10. Cool Completely: Let the cheesecakes cool in the muffin tin on a wire rack for at least one hour. Then, transfer them to the refrigerator and chill for at least 4 hours, or preferably overnight, before serving.