Mini Oreo Cheesecakes

Ingredients

• 25 Oreo cookies, divided (18 for bottom, 7 for filling)
• 2 packages full-fat cream cheese (448g), at room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120 ml) sour cream
• 1/2 teaspoon pure vanilla extract
• 2 large eggs

Instructions

1. 1

   Preheat oven to 320F/160C. Line 18 muffin cups with liner papers (use a standard muffin pan, not mini). Place one whole Oreo cookie at the bottom of each paper-lined muffin cups. Coarsely chop the other cookies and set aside.

2. 2

   In a mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth, about 2 minutes. Add sugar and beat another 2 minutes. Add sour cream and vanilla extract and beat until smooth. Add eggs, one at a time, until fully combined. Scrape down the sides and bottom of the bowl as necessary. Fold in chopped Oreo cookies.

3. 3

   Pour batter into muffin cups. Bake for 20 minutes until set (it’s ok if the center is slightly wobbly). Allow to cool completely, then refrigerate for at least 4 hours, preferably more. The cheesecakes may slightly sink at the center while cooling.

4. 4

   You can discard paper liners and serve the cheesecakes upside down so that the cookie side is facing up.

5. 5

   Store cheesecakes in an airtight container in the refrigerator for up to 5 days.