INGREDIENTS
CRUST:
- 10 Oreo cookies
- 1 Tablespoon butter , melted
CHEESECAKE:
- 12 ounces cream cheese , softened
- 1/2 cup sugar
- 2 teaspoons vanilla
- 1 egg
- pinch of salt
- 1/2 cup chopped Oreo cookies (filling removed)
TOPPING:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 12 mini Oreo cookies for topping
INSTRUCTIONS
CRUST:
- Preheat the oven to 350°F. Prepare a mini cheesecake pan by spraying with cooking spray.
- Crush the Oreo cookies until fine and mix with the melted butter. Spoon into the prepared pan, adding about 1 1/2 teaspoons to each well of the tin. Press the crust down with your fingers. Bake five minutes, then remove and let cool slightly.
FILLING:
- While the crust is baking, beat together the cream cheese, sugar, vanilla, egg and salt until well combined. Fold in the chopped Oreo cookies. Spoon into the cheesecake pan, filling each well nearly full. Tap gently on the counter to remove any air bubbles.
- Bake 15-18 minutes, or until the cheesecakes are puffed up and only jiggle slightly when shaken gently. Remove and let cool, then chill in the fridge.
TOPPING:
- When the cheesecakes have chilled, whip the heavy cream until light and fluffy. Beat in the powdered sugar. Pipe onto the cooled cheesecakes and top each with a mini Oreo cookie. Enjoy!
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