Pre-heat oven to 325°. Place cupcake liners in your cupcake baking pan and place one Oreo Thin at the bottom of each cupcake liner.
Beat the cream cheese, vanilla, sugar with electric hand mixer until smooth.
Add eggs, 1 at a time, mixing on low speed after each just until blended.
Spoon your batter over the crusts. Bake 25-30 minutes or until centers are almost set. These will puff up quite a bit during baking, but will shrink back down upon cooling. As they cool, they will form an indent in the center, perfect for holding pie filling. Refrigerate for at least 2 hours before adding pie filling.
If you’d like a sweet chocolate spoon accent to serve these with, then put 1 cup of melting chocolate into a microwave safe glass measuring cup and microwave on high for 30 seconds. Stir and microwave again, doing this until the chocolate is melted. Pour the melted chocolate into the spoon mold. This can get a bit messy, and to ensure you get a smooth bottom, you’ll need the straight edge of a butter knife to scrape the chocolate to make it smooth and even.
You can let your chocolate spoons cool via room temperature or refrigerator. They will obviously harden faster in the refrigerator. When you pop them out of the mold, you may need to break off a bit of extra chocolate off of the edges so that it is smooth.