Mini Cookie and Cream Cheesecakes{recipe}

Also known as OREO CHEESECAKE!! Yumm...This is another one of the recipes from Martha's Amazing Cupcake Book, one step closer to baking my way through the entire thing. I made these delicious little morsels for a Mini Wine and Cheese Birthday we had for A on the weekend. I'll tell you this there were 12...after supper A and J hid the last 2 in the back of the fridge for later so no one else could eat them. Later that night they dug them out...there were a couple angry Hubby's. Another hit!! Yay!


Cookies and Cream Cheesecakes....mmmm



Cookies and Cream Cheesecakes Recipe


21 Oreo cookies, 12 left whole and 9 coarsely chopped
1 lb Cream Cheese, room temp
1/2 c Sugar
1/2 tsp vanilla
2 eggs, lightly beaten
1/2 c sour cream

pinch of salt

Preheat oven to 275 and line cupcake tin with wrappers. Place one whole cookie in the bottom of each lined cup. Coarsely chop the 9 remaining cookies.

Beat Cream cheese until smooth with electric mixer, gradually add sugar and beat until combined. Add vanilla.

Sloooowwwlllyyy drizzle in eggs a little at a time. Scraping the sides of the bowl as needed. Beat in sour cream and salt, then mix in chopped cookies by hand.

Divide batter evenly among cookie filled cups, filling each almost to the top. Bake, rotating half way through, until filling is set. (doesn't jiggle when you tap the side of the pan) Recipe says about 22minutes, I found it took about 30 minutes in my oven. Keep a close eye on them.

Refrigerate (in tins) at least 4 hours or overnight. Remove from tins JUST before serving.