In a large mixing bowl using an electric hand mixer beat the cream cheese until smooth and fluffy.
Mix in the sweetened condensed milk and then half of the pudding mix and half of the crushed Oreos, blending until just mixed.
Using a half-sphere silicone mold, fill each well with the cheesecake mixture, pressing down or tapping on the counter to make sure there are no air pockets.
Sprinkle the remaining crushed Oreos over the tops and freeze for at least 4 hours, but preferably overnight.
When ready to serve carefully unmold the cheesecakes and flip right side up.
I like to garnish them by drizzling with melted white chocolate and semisweet chocolate and then sprinkle with more crushed Oreo or a whole Oreo. Keep frozen until ready serve.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings!