Place cupcake liners in a muffin pan. Beat the cream cheese until creamy. Add the sugar and cream again. Add the eggs one at a time beating after each one. Add the rest of the ingredients and beat again.
Place one whole oreo in the bottom of the cupcake liners and fill up the liner 3/4 full with the cheesecake batter. Push another whole oreo into the top of the batter.
Bake for 20-22 minutes. Cool in pan for 15-20 min before removing and placing on a wire rack to finish cooling. Keep refrigerated. Top with whipped cream. The recipe made 18 cupcakes for me.