Preheat oven to 350 degrees Fahrenheit. Line a standard 12-cup muffin pan with paper liners.

To make the crumb topping, mix together flour, sugar and salt. Add melted butter and mix with a fork until coarse crumbs form. Set aside.

To make the muffin batter, combine flour, sugar, salt and baking powder. Add oil, egg, milk and vanilla extract and mix to combine. Fold in crushed cookies.

To make the cream cheese filling, mix softened cream cheese, sugar, cornstarch and vanilla until incorporated.

Place one tablespoon of muffin batter into each muffin cup. Drop one scant tablespoon of cheesecake mixture in the center of each muffin. Cover with additional muffin batter.

Generously top each muffin with crumb topping.

Bake for 20 minutes, or until the center has set and crumbs are golden.

While muffins are baking, prepare the glaze. Whisk powdered sugar with two teaspoons milk until smooth. Add more milk, a few drops at a time, until desired consistency. Drizzle over cooled muffins.