Preheat your oven to 450°F (232°C).

In a mixing bowl, use a fork to mix the softened cream cheese and heavy cream until smooth.

Add the sugar, cornstarch, vanilla extract, and salt. Whisk until the mixture is light and fluffy.

While whisking, add the egg and mix until the batter is smooth and fully combined.

Gently fold in the crushed Oreos.

Line two mini Dutch ovens (3 inches wide by 2 inches high) with parchment paper, allowing the paper to extend slightly over the sides.

Divide the batter evenly between the prepared Dutch ovens. Bake for 18 minutes at 450°F on convection, or until the tops are deeply golden brown (almost dark brown) and the centers are set with a slight jiggle.

Remove from the oven and allow the cheesecakes to cool before serving. I like to chill these before serving, they taste even better! WATCH VIDEO BELOW.