Make the crust by blitzing Oreos, butter, and brown sugar in a food processor. Or if you do not have a food processor, place in a ziploc bag and start to crush by hand.

Press evenly into mini muffin tin and put in freezer

Make the cheese mix by adding the cream cheese, granulated sugar, sour cream, and vanilla extract into mixing bowl

Add the citrus juice and or zest into mixing bowl (optional) 

Mix until there are no lumps in the cheese mixture and place to the side

Make your cream mix by adding heavy cream and powdered sugar into another mixing bowl (very important, must be clean) 

Whisk until stiff peaks form 

Fold the cream mix into the cheese mixture (do not mix it in or you will pop the air bubbles!)

Spoon into molds

Add any additional toppings

Set in fridge for 6 hours or overnight

Enjoy

Depending on your mold if you are having trouble getting them out, you can freeze for 30 minutes then they will be stiff enough to force out. Then just let them warm up a bit at room temp for 30 minutes or so and you can serve.