Mini Oreo Cheesecakes

An easy two ingredient Oreo crust topped with a smooth and creamy Oreo
cheesecake filling. These Mini Oreo Cheesecakes make a perfect dessert
for any time of year!

Ingredients
For the crust:

• 12 Oreos
• 2 tablespoons (28 grams) butter, melted

For the cheesecake filling:

• 12 ounces cream cheese softened to room temperature
• 1/4 cup (60 grams) sour cream
• 1/3 cup (65 grams) granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg room temperature
• 6 Oreos crushed

Instructions
To make the crust:

1. Preheat
   oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well
   with nonstick cooking spray and set aside. You may also use a regular
   12-count muffin pan, I suggest lining each cavity with cupcake liners
   for easier removal.
2. Add the Oreos to a blender or food processor
   and process until you have fine crumbs. Scoop the crumbs into a mixing
   bowl and add the melted butter. Mix together until all of the crumbs are
   moistened. Evenly distribute the filling between all 12 cavities in the
   mini cheesecake pan, making sure to press each one down firmly into one
   even layer. Bake at 325°F for 5 minutes, remove from the oven, and set
   aside to cool. Keep oven temperature at 325°F while you make the
   filling.

To make the cheesecake filling:

1. In
   the bowl of a stand mixer fitted with the paddle attachment, or in a
   large mixing bowl using an electric mixer, add the cream cheese and mix
   until smooth. Add in the sour cream, granulated sugar, and vanilla
   extract and continue mixing until well combined, scraping down the sides
   of the bowl as needed. Add in the egg and mix on low speed until just
   combined, then gently fold in the crushed Oreos.
2. Evenly
   distribute the cheesecake filling between all 12 cavities of the pan and
   return to the oven. Bake at 325°F for 15-17 minutes or until the tops
   of the cheesecakes are set.
3. Remove from the oven and allow to
   cool at room temperature for at least 1 hour. Cover tightly with plastic
   wrap and transfer to the refrigerator to chill for at least 2-3 hours
   or overnight. Once the cheesecakes are chilled remove them from the pan,
   serve, and enjoy!

Notes
Prep time includes cooling and chilling time.