12ounces(1 1/2 packages) cream cheeseat room temperature
1teaspoonpure vanilla extract
1milk chocolate barshaved or finely chopped into long, thin shards (about 1 1/2 ounces total)
36mini candy-coated chocolate eggssuch as Cadbury Mini Eggs
Position rack in center of oven and preheat to 350°F. Prepare muffin pans by lining 18 muffin cups with paper liners. Lay an Oreo in the bottom of each lined muffin cup. Chop the remaining 6 Oreos and set aside.
In a large bowl, use an electric mixer to beat the cream cheese until smooth. Blend in the sour cream and beat until fluffy. Add the sugar, vanilla, and one egg at a time; beat until well blended, scraping the bowl as needed. Fold in the chopped Oreos.
Evenly divide the cheesecake mixture between the 18 prepared muffin cups. Bake for 18 to 20 minutes or until the cheesecakes are puffed up and set in the middle. Allow the cheesecakes to cool for 10 minutes in the pan, then remove them to a cooling rack to finish cooling completely. Refrigerate them for several hours before removing the paper liners (which will help prevent the cheesecake from sticking to the liners).
Before serving, sprinkle each cheesecake with shavings/shards of chocolate (to resemble a bird's nest) and place two candy-coated chocolate eggs on top. Refrigerate any leftovers.
I like to chop the Oreos so that some are finely chopped and some are coarsely chopped, because I prefer having little pieces of cookie distributed through the cheesecake with some bigger chunks as well.
It's okay to decorate the cheesecake several hours or up to a day ahead of time. But if you decorate them too far ahead of time, the candy-coated chocolate eggs will attract condensation in the refrigerator and the coating will start to break down.