1. Step 1: Prepare the Cookie Crust. Place the Oreo cookies in a food processor and pulse until fine crumbs form. Alternatively, place them in a zip-top bag and crush with a rolling pin. In a bowl, combine the cookie crumbs and melted butter, mixing until evenly moistened. Line a 12-cup muffin tin with paper liners. Firmly press about 1 tablespoon of the mixture into the bottom of each liner. Refrigerate the crusts while you prepare the filling.

2. Step 2: Make the Protein Cheesecake Filling. In a large bowl, beat the softened cream cheese, Greek yogurt, vanilla protein powder, powdered sugar, and vanilla extract with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides as needed. Gently fold in the 1/4 cup crushed Oreo cookies until just combined.

3. Step 3: Assemble the Cheesecake Cups. Remove the muffin tin from the refrigerator. Spoon the cheesecake filling evenly over the crusts (about 2-3 tablespoons per cup). Smooth the tops with the back of a spoon. Sprinkle additional crushed Oreo crumbs on top if desired.

4. Step 4: Chill and Serve. Cover the muffin tin loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set. Remove cups from the tin and peel off paper liners before serving. Serve cold.