Grind the sandwich cookies into fine crumbs in a blender or food processor. Combine with half of the melted butter, then divide and press into the bottoms of 12 of the cups.
Grind the graham crackers and combine with remaining butter. Press into the bottoms of the other 12 cups. Set aside all 24 in the refrigerator.
Whip the cream until soft peaks form, then set the whipped cream aside. Beat the cream cheese, sugar, vanilla, salt, and lemon juice until no lumps remain. You will need to scrape down the sides of your bowl often to get the cream cheese mixture completely smooth. Fold in the whipped cream gently. Once the mixture is thoroughly combined, spoon into a large frosting bag and pipe it evenly into your 24 prepared cups.
Top the Oreo crust cheesecakes with one whole Oreo plus a sprinkle of crushed Oreos. Top the other half with about 2-3 tbsp each of the cherry pie filling*.
Chill for at least an hour before serving.
This recipe makes 12 Oreo and 12 cherry cheesecakes, but other toppings can easily be substituted to fit your taste. Try other fruit fillings, chocolate chips, ganache or caramel sauce.
*You may have leftover cherry topping.