Preheat oven to 350 degrees F and line a standard sized muffin tin with paper liners. Set aside.

Combine the Oreo crumbs and butter in a small mixing bowl until well mixed.

Add 2 Tablespoons of the Oreo mixture to your cupcake liners and use the back of a small glass or your hands to press the crust down into the liners.

Bake the crusts in the oven for 8 minutes. Remove from the oven to cool while preparing the cheesecake filling.

Use an electric mixer on medium high speed to blend the cream cheese and sour cream until smooth.

Mix in the granulated sugar, flour, and vanilla extract.

Add in the eggs to the cream cheese mixture, one at a time, until incorporated.

Fold in 1 cup the chopped Snickers.

Fill cooled paper liners ¾ full with the cheesecake filling.

Return the baking pan to the oven and bake the cheesecakes for 15 minutes.

Once they have finished baking, turn the oven off and keep the door closed for 8 minutes. Then crack the door open and allow the cheesecakes to cool in the oven for 5 minutes.

Transfer the cheesecakes to a wire rack and top each cheesecake with the remaining chopped Snickers.

Once the cheesecakes have come to room temperature transfer them to the refrigerator to chill for at least 1-2 hours before serving to set.

Drizzle with caramel sauce and chocolate sauce before serving if desired, enjoy!