Mini Oreo Cheesecakes

I know I’ve already posted a Oreo Cheesecake recipe over here. But these mini ones are too cute not to post about. As you probably already know I love cheesecake. This one is no exception, the Oreo cookie top with the chunks of Oreo evenly distributed make it one of the most scrumptious cheesecakes ever. This cheesecake is also aesthetically appealing, the Oreo cookie top surreptitiously hides the infamous cheesecake cracks creating a picture perfect cheesecake. Because this cheesecake contains Oreo Cookies I feel it’s important to address a topic: Oreo Cookies vs. Chips Ahoy Cookies. I’ve always been an Oreo Cookie girl, as a matter of fact an Oreo Cookie anything girl, because the flavor has always appealed more to me. But some of my friends enjoy Chips Ahoy Cookies. I don’t understand why. I will never understand why. The world is a confusing place. Anyway the moment you’ve all been waiting for the cheesecake!

Mini Oreo Cheesecakes

YIELD: 12 servings PREP TIME/ INACTIVE TIME: 15 minutes/ 4 hours

COOKING TIME: 20 minutes TOTAL TIME: 4 hours 35 minutes

INGREDIENTS:

19 Oreo cookies
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 cup sour cream
1/2 teaspoon vanilla
2 eggs

DIRECTIONS:

Start by preheating the oven to 350 degrees. Next line muffin pan with cupcake liners and place one whole cookie at the bottom if each liner. Chop up the remaining cookies and set aside. Next in a separate bowl cream together cream cheese and sugar, once blended add sour cream and vanilla. Once combined add eggs one at a time until fully incorporated. Fold in chopped cookies and scoop cream cheese mixture into muffin pan. Bake for about 20 minutes or until the center has set. Once done baking refrigerate for 4 hours or overnight. After the cheesecake has been refrigerated remove cupcake liner and move to the cookie side up. Enjoy!

Recipe from: Kraft