Preheat oven to 350 degrees F and line mini muffin tins with paper cups.

In a medium bowl, crush oreos or graham crackers into crumbs. Measure 2 cups and combine with melted butter and sugar. Mix until combined well.

Press 1/2 tablespoons cracker crumbs into the bottom of each cupcake liner and set aside.

In a medium bowl, beat cream cheese on lowest setting until smooth and fluffy.

Add sugar and salt while beating. Add eggs one at a time, mixing until incorporated. Stir in vanilla and heavy cream. Mix well.

Allow cheesecake to rest for about 10 minutes. Meanwhile, prepare crust. In a medium bowl, crush oreos or graham crackers into crumbs. Measure 2 cups and combine with melted butter and sugar. Mix until combined well. Press 1/2 tablespoons cracker crumbs into the bottom of each cupcake liner. Scoop cheesecake batter into prepared crusts and bake for about 20-25 minutes, or until firm but the centers of the cheesecakes still a bit jiggly.

Remove from the oven and refrigerate (a few hours or even overnight).

Serve with chilled blueberries filling on top.