Mini Oreo Cheesecakes

Preparation time: 10 minutes

Bake time: 15-20 minutes

Cooling time: 2 hours
Total time: 2 hours 30 minutes
Yield: 24 cakes

Ingredients:

• 24 whole Oreo cookies
• 3 (8 oz.) pkgs. cream cheese, softened
• 3/4 cup sugar
• 1 tsp. vanilla
• 3 eggs
• 12 Oreo cookies, crushed
• Whipped cream
• Hot fudge/ chocolate syrup
• Additional crushed Oreo cookie crumbs for garnish

Directions:

1. Preheat the oven to 350°F. Place 24 cupcake liners in muffin tins. Dip a whole Oreo cookie in milk then set at the bottom of each liner.
2. In a large bowl, beat together cream cheese, sugar, and vanilla until very smooth. Add eggs one at a time, mixing until just blended. Gently fold in the crushed Oreo cookies. Spoon cheesecake mixture over each cookie in the liners. 
3. Bake 15-20 minutes or until the center of each cheesecake is almost set. Cook completely, then refrigerate at least 1 hour (or overnight). 
4. Top with a dollop of whipped cream, drizzle with chocolate sauce, and sprinkle crushed Oreo cookies on top.

*Recipe from Brianna Christensen