There is a whole page on Pinterest of Oreo cheesecake pictures, fun to look at. Oreos and cheesecake are favorites of my daughter Rachel, so mixing the two together are a little bit of heaven. Too bad Rachel is away from home and didn’t get to taste these. I will be making them again.
Combine Oreo crumbs and melted butter, stir until combined. Press scant tablespoon into each mini muffin cup, press to level and cover bottom. Set aside.
2 (8oz) pkgs cream cheese, room temperature (Neufchatel is fine)
1/2 cup sugar
1/2 tsp vanilla
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt
6 coarsely chopped Oreos
Preheat oven to 275°. Beat cream cheese on medium with electric mixer. Gradually beat in sugar and vanilla. Pour in beaten eggs, a little at a time. Beat in sour cream and salt. Stir in chopped cookies by hand. Scoop batter into each muffin cup over crust, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, 22-25 minutes. Cool in pan for about 15 minutes, on a wire rack, then transfer to a plate and put in refrigerator for at least 4 hours. Before serving, top each cheesecake with dollop of stiffly beaten whipped cream and a mini Oreo cookie. Makes about 20.