Mix cream cheese, sweetened condensed milk, sugar, lemon juice, and vanilla until smooth and creamy.
Add egg and mix on low until fully incorporated but no more (you don’t want to over mix it).
Place one oreo cookie in each glass bowl or ramekin then pour the cheesecake mixture over filling the container about 2/3 of the way full.
Bake at 285 for 20-30 minutes with steam. To bake with steam put a ovenproof dish with water in the oven while it’s preheating and leave in there while you bake. The cheesecake is done when the outside is set and the center is still wiggly.
Turn off the oven and leave the cheesecake in the oven with the door closed and allow to cool.
Refrigerate for at few hours.
Right before serving top with chopped oreos and a drizzle of chocolate topping.