Place the heavy cream in the mixing bowl of a stand mixer and add 2 Tablespoons of powdered sugar. Whip the cream until stiff peaks form - about 2 -3 minutes.

Place the whipped cream in a small bowl, and place in the refrigerator.

In the mixing bowl, add the cream cheese, and the remainder of the powdered sugar, and vanilla, and mix until smooth and creamy.

In a separate bowl, add 1/4 cup of cold water, and sprinkle the unflavored gelatin over the water, then add 1/4 cup of boiling water to the bowl, and stir until gelatin is dissolved.

Let the gelatin cool to room temperature, and begin to thicken.

When gelatin is thick, add it to the mixing bowl, and blend with the cream cheese mixture until smooth and creamy.

Remove the whipped cream from the refrigerator, and fold into the cream cheese/gelatin mixture, and mix until completely blended.

Place an Oreo cookie in the bottom of a 12 count muffin tin.

Place a heaping Tablespoon of the cheesecake mixture on top of the Oreo, and sprinkle a few crushed Oreo crumbs on top of the cheesecake mixture - continue this step until all 12 Oreo's have been covered in cheesecake, and sprinkled with Oreo crumbs.

Place another spoonful of cheesecake on top of the sprinkles and when all 12 have been filled with cheesecake batter, sprinkle a few more Oreo crumbs on the tops.

Place the muffin tin in the freezer for 4 hours, until the cheesecake batter is set.

Remove the muffin tin from the freezer, place the mini cheesecakes on a dessert plate, and spoon the Hershey's fudge over the tops of the cheesecakes.

Place the cream cheese frosting in the pastry bag, and pipe a swirl on top of the fudge, and place 2 or 3 of the mini white chocolate covered cookies in the frosting.

Serve, and Enjoy!