Mini Oreo Cheesecake ecipe

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 Pinch Salt
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 2 8oz packages Cream cheese
  • 1/2 cup Sour cream

• Other

  • bring to room temperature

Found on eatingonadime.com

Description

Ingredients

• 16 Oreos: (12 left whole, and 4 chopped/crushed)
• 2 – 8oz packages cream cheese (can use ⅓ less fat for a lighter version),
• bring to room temperature
• ½ cup sugar
• ½ tsp vanilla extract
• 2 large eggs, room temperature, lightly beaten
• ½ cup sour cream (can use light sour cream for a lighter version)
• Pinch of salt

Directions

• Preheat oven to 275 F.
• Line 12 muffin tins with paper liners. I Love these rainbow foil cupcake liners. Place 1 whole Oreo in the bottom of each tin.
• In a large bowl combine the cream cheese with the sugar (add gradually) and vanilla while continuing beating.
• Next add the in the beaten eggs, scrapping down the sides if needed.
• Add the sour cream and salt to the cream cheese mixture.
• Finally, add the chopped cookie pieces by stirring them in by hand.
• Pour the batter into the prepared tins, filling each almost to the top.
• Bake, rotating pan halfway through, until filling is set, for about 22 to 25 minutes.
• Let them cool in the tins for about 15 minutes before transferring them onto a plate.
• Put them in a refrigerator for at least 4 hours before serving. You can also put in the freezer for a quicker setting time.