Place 2 (8-ounce) packages of cream cheese in the bowl of a stand mixer (or large bowl if using an electric mixer). Let sit at room temperature until softened. (Alternatively, place the cream cheese in a medium microwave-safe bowl, and microwave in 15-second bursts until very soft, 30 to 60 seconds total. Transfer the cream cheese to the stand mixer bowl if not using an electric hand mixer.)
Arrange a rack in the middle of the oven and heat the oven to 300°F. Line a 12-well standard muffin tin with paper liners. Place 1 Oreo sandwich cookie in each well.
Beat the cream cheese with the paddle attachment on medium speed until smooth, about 1 minute. Add 2/3 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Beat on medium speed, scraping down the sides of the bowl as needed, until very smooth, 1 to 2 minutes. Divide the batter between the wells.
Bake until the edges are set but the center still jiggles slightly, 15 to 18 minutes. Place the muffin tin on a wire rack and let cool completely, about 1 hour (the centers may sink slightly as they cool). Transfer to a plate or airtight container and refrigerate until chilled, at least 2 hours or overnight.
When ready to serve, uncover and carefully remove the cheesecakes from the muffin tin. Remove the paper liners if desired. Top each with 1 tablespoon cherry pie filling. Alternatively, mix 2/3 cup cherry jam with 2 tablespoons warm water and use as the topping.