Preheat oven to 350 degrees F. Line a muffin tin with 16 paper liners and place an Oreo in the each liner.

Use a mixer or beater to beat the cream cheese until just smooth.

Add flour, beat for 5 seconds.

Add vanilla, sour cream, sugar, and lemon zest. Beat until just combined.

Add eggs one at a time, beat in between until combined.

Chop or crush 16 Oreo cookies and fold into the batter.

Spoon the batter into the liners. They should be about 2/3 full.

Bake for 14-16 minutes or until the middles are set.

Remove from the tins and cool at room temperature for 30 minutes. After place in the fridge and cool for at least 2 hours.

Chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this whipped cream frosting whip up better.

Place 1 block of cold cream cheese into the chilled mixing bowl and mix on a medium-low speed until smooth.

Pour in 1 cup of powdered sugar, and mix on low at first to avoid powdered sugar explosions. Increase the speed to medium-high once the powdered sugar is incorporated, and mix for about 1 minute. Scrape the bowl with a rubber spatula as needed throughout this process.

Add in 1 tsp of vanilla extract, then turn the mixer to a medium-high speed and gradually pour in 2 1/2 cups of cold heavy cream. I like to do this in about 4 additions and focus on pouring the heavy cream down the side of the bowl to prevent it from splattering.

Watch the mixture closely once the heavy cream is fully mixed in. It should thicken and take shape shortly after this. Take care not to over-mix your whipped cream frosting!

Add to a piping bag with a large tip and generously top all of the mini cheese cakes.

Optionally, decorate with any remaining Oreo cookies.