Bring the cream cheese to room temperature (about an hour before making the filling)
Line the mini muffin pan with paper liners
Crush the Oreo cookies using a Ziploc bag and a can or rolling pin, or use your food processor for a finer grind
Line the bottom of the papers with the Oreo crumble as a crust.
In a glass bowl, combine the cream cheese, heavy whipping cream, sugar, lemon juice, mint extract, and bourbon.
Mix thoroughly with a hand mixer or a heavy duty whisk.
Once smooth and creamy, load the filling into a gallon size Ziploc bag or a piping bag.
If using a Ziploc bag, snip one corner of the bag. If using a piping bag, snip the tip.
Pipe the filling into each mini muffin cup.
Save any extra cookie and cream cheese mixtures, and make more after the first batch!
Chill for at least one to three hours.
Garnish as you like, with chocolate, lemon zest, fruit, etc. I chose sparkling crystal sugar and green dragees