Delicious muffin-sized Oreo cheesecake cups made with a crumbly Oreo crust and a rich cheesecake filling. Each cup features a whole Oreo cookie on top and can be dressed with your favorite toppings for an indulgent treat.
1: Preheat oven to 325 degrees. Line muffin pan with cupcake liners and spray with baking cooking spray. Set aside.
2: Put Oreos in food processor and pulse until they are fine crumbs. Add melted butter and vanilla extract and mix together.
3: Fill each cupcake liner with Oreo crumbs and press down firmly to form a layer. Bake for 5 minutes and set aside to cool.
4: In a bowl with a mixer, cream the cream cheese for 2 minutes until smooth.
5: Add sour cream, sugar, and vanilla extract on medium until combined.
6: Add egg and incorporate on low speed until just incorporated.
7: Fold in crushed Oreos.
8: Scoop cheesecake filling evenly over the top of the Oreo crust in the muffin tin.
9: Place a whole Oreo cookie over the cheesecake filling.
10: Scoop another scoop of cheesecake filling over the whole Oreo.
11: Bake for 17 minutes, or until the top of the cheesecake does not jiggle anymore and is set.
12: Cool for 1 hour then cover the muffin tin with plastic wrap and refrigerate for 3 hours or longer if possible. Top as desired.
