Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners. Place one Oreo cookie in the bottom of each liner.

In a mixing bowl, combine cream cheese and sugar, and beat until smooth. Add vanilla extract, eggs, sour cream, and salt, mixing until fully incorporated.

Spoon about 1 tablespoon of the batter over each Oreo, then drizzle hot fudge sauce on top and swirl with a toothpick.

Bake for 40-45 minutes until edges are set and centers jiggle slightly. Remove from oven and cool for 10 minutes.

Transfer to a wire rack to cool completely, then refrigerate for at least 2 hours before serving.

Serve and top with whipped cream or extra hot fudge if desired.