For OREO Crust: Combine OREO Base Cake and melted butter. Evenly divide and press mixture onto bottom of sixteen 3-inch springform pans or 3-inch rings. Set aside.
For Cheesecake Batter: Beat cream cheese, sugar and flour in large bowl of electric mixer fitted with paddle attachment on low speed 2 min. Scrape bowl frequently. Beat on medium speed 3 min. Add eggs in two additions, beating on low speed after each addition, just until blended, Add sour cream and vanilla; beat 1 min. Fold in OREO Pieces. Pour 4 oz. (1 cup) batter over each crust.
Set a large pan of hot water on the rack beneath the rack you'll be baking the cheesecakes on. Bake in a 300ºF conventional oven for 35 to 40 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes. Cool, then refrigerate 4 hours or overnight.
To serve, run knife or metal spatula around edge of cake again. Place cake on serving plate and gently remove side of pan.
For Garnish: Place a 1/2 oz. rosette of whipped cream next to cheesecake and sprinkle with 1/4 tsp. of the OREO Small Cookie pieces.