Louise, I checked several recipes for Oreo Mini Cheesecakes, and the baking temps were pretty much half at 325 and half at 350. I would use the temp your recipe suggests, though I don't think 325 is a problem for the mini size. For 350, just start checking early. Watch for the edges to be set and the centers to be only slightly jiggly. Should be fine. :-)

I do them a lot....But I don't use a whole cookie for the crust....I either use oreo crumbs mixed with a little melted butter or a standard graham cracker crust, just on the bottom of the pans....and grease the rest of the muffin cup well, and perhaps dust the greased part with more crumbs.
This is my recipe...posting so you can compare to yours as for cooking times.
These are my notes for when I made them for a special church dinner....this made about 45 standard muffin cup cakes.
Directions
for cheese cakes.
Grind the nuts…linda will do…add about 2 T sugar and a whiff of cinnamon to the
mix (Nut mix was ground pecans about 8 oz)
Butter very tins

Won't let me edit...cool slightly and refrigerate ( mine were chilled over night) and remove from tins and place on serving tray.

Thanks Linda, that helps. A few of the recipes did call for crushing the Oreos and pressing them in, but for some reason, the idea of seeing a layered cookie on the bottom appealed to me. Although I toyed with doing the crush thing too. I love the little cups you put yours in. I have some fancy filigree paper liners that I though I’d use.

I have a recipe that uses a Nabisco Nilla cookie as the bottom in a muffin cup. Less mess to eat if the cookie is solid and not crushed.

Those little rose cups were cute....but they came flat and had to be fastened together.....and that was a royal pain!!

Actually I think it's messier to eat with the whole cookie...and a cup cake size needs a fork to eat....crumbs are easier to cut.
I also make them in mini muffin tins, and they are finger foods. btu a mini tin is too small for a cookie.

If you're interested in a no-bake version, I've had good luck with these:

No Bake Mini Oreo Cheesecakes

The photo on the website is quite pretty!

Thanks Sooz. I couldn’t get the link to work and so tried googling the addy and it kept coming back failed. The no bake versions were what I was interest in first, but a lot of the reviews had problems with them setting up. i will look at that again. Did your recipe used sweetened condensed milk?

Sooz, those look yummy!

Louiseab, here's the link if you want to do a copy/paste and no, this recipe did not use sweetened condensed milk.

https://www.bakersroyale.com/oreo-cookies-and-cream-no-bake-cheesecake/

Sorry, i keep getting error 20 and won’t load even with the link and my own search for the Address it doesn’t work.

Have you tried typing this: bakersroyale.com --that should take you to the website where the recipe is, and from there on that first page for Bakers Royale, in the search box at the top right of the page, type in Oreo Cookies and Cream No Bake Cheesecake. I just did it and all was well.

I looked up Error 20 and while I don't even pretend to understand it, info said it was something to do with Google Play Store or it means a general network failure (huh? it can be both?)

Hope this helps somewhat!

OREO COOKIES AND CREAM NO-BAKE CHEESECAKE

YIELD: Makes 16 mini 2 inch cheesecakes or one 8 inch cheesecake

Ingredients:

CRUST

• 1 1/2 cup crushed graham cracker
• 1/4 cup packed light brown sugar
• 7 tablespoon unsalted butter(melted)

CHEESECAKE

• 2 ¼ cups heavy cream
• 1 pound cream cheese, softened
• 2/3 cup sugar
• ½ teaspoon salt
• 1 tablespoon lemon juice
• 2 teaspoon vanilla powder
• ¾ cups Oreo Cookies, crushed

Directions:

CRUST

1. Combine graham cracker crumbs with sugar.
2. Add melted butter and blend until combined.
3. Press into pan. Set aside.

CHEESECAKE

1. Beat heavy cream until medium peaks form. Set aside.
2. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
3. Add cream cheese mixture to heavy cream and beat until incorporated.
4. Gently fold in Oreo cookies.
5. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
6. Refrigerate for at least 6 hours to set or overnight for best results.
7. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.

Link is working for me, so I just copied and pasted.

I would expect those mini cakes to be very VERY soft. More than half the volume is cream....more cream than cream cheese, and in something like this, sugar acts like a liquid. I would expect they would have to be frozen to really be able to be removed from the tins.