1-First Step: Line a mini muffin tin with 24 paper liners. Crush 16 Oreo cookies finely using a food processor or zip-top bag and rolling pin. This mise en place speeds things up.

2-Second Step: Melt 4 tbsp butter in microwave for 20-30 seconds. Mix with crushed Oreos until like wet sand. Press 1 tbsp into each liner firmly with a spoon or shot glass bottom. Freeze tin 10 minutes to set crusts.

3-Third Step: Beat 16 oz softened cream cheese, ½ cup powdered sugar, and 1 tsp vanilla in a large bowl with hand mixer 2-3 minutes until fluffy. Fold in 1 cup whipped topping gently to keep air. Crush 8 more Oreos coarsely and stir in for crunch.

4-Fourth Step: Spoon or pipe filling into crusts, filling to top (about 1 tbsp each). Use a piping bag fitted with round tip for neatness, or ziplock with corner snipped.

5-Fifth Step: Place half an Oreo cookie on each bite, pressing lightly. If using chocolate drizzle, melt ¼ cup chips with 1 tsp coconut oil in microwave 30 seconds, stir, and zig-zag over tops.

6-Final Step: Refrigerate 2-4 hours or overnight until firm. Pop out of liners to serve chilled. Run warm water over tin briefly if needed for release. Pair with coffee or milk for best enjoyment.