Prepare the oreo crust by taking the blended oreos and placing them in a mixing bowl with the melted butter. Mix together with a fork until combined.

Prepare a cupcake pan with liners.

Place a tablespoon full of the oreo crust into each cupcake liner, pressing down evenly into the bottom of the well. Place in the freezer while make the cheesecake filling.

In a larger mixing bowl, add the cream cheese and blend until creamy. Then add in the powdered sugar, blending again until combined and smooth.

Add all the wet ingredients at once of sour cream, vanilla and lemon juice.

Blend for a good minute or until the mixture is creamy and all the ingredients are incorporated. Set aside.

In another bowl, take the cold heavy cream and pour into it. Use a hand mixer to whip the cream until it becomes fluffy and holds soft peaks.

Transfer this whipped cream into the bowl with the cream cheese mixture and fold gently. Once thoroughly combined, pour in the chopped pecans and chocolate chips, folding those into the mixture evenly as well.

Spoon the no bake cheesecake filling on top of the now hardened oreo crust, filling the cupcake liners to the top.

Place this in the refrigerator for at least 5 hours to chill.

Once chilled, remove each mini no bake cheesecake from the liner and place on a serving plate.

Top each with caramel sauce, extra chocolate chips, and a few whole halved pecans.

Serve and enjoy!