Preheat the oven to 350℉. Prepare a 12-count muffin tin with parchment paper muffin liners.

Stir together the oreo crumbs and melted butter in a small bowl. Distribute evenly into the prepared muffin tin, about 1 heaping tablespoon for each cheesecake. Pat down to form a crust.

In a large bowl using an electric handheld mixer, beat the softened cream cheese and sugar on high speed for 2 minutes until smooth and fluffy.

Add the vanilla, coffee concentrate, egg, salt, sour cream, and flour and beat on low speed just until fully incorporated and smooth.

Distribute the batter evenly over top of the 12 prepared crusts. Tap the pan on the counter several times to get any air bubbles to pop. Bake in the preheated oven for 15-18 minutes or until mostly set but still slightly jiggly in the center.

Let cool in the muffin pan for 20 minutes before transferring to a wire rack to cool to room temperature before refrigerating for at least 2 hours before serving.

Serve with whipped cream, if desired. Enjoy!