Cookies and Cream Cheesecakes

For Valentines day I decided to make Cheesecake for my husband… this is a huge thing since I’m lactose intolerant and only bake things I can eat šŸ˜‰ But it was a special occasion and I looked for a simple simple recipe. And I found it! AND it’s so good that I even had some for myself.

The original one came from Martha Stewart.

Cookies & Cream Mini Cheescakes
Serves: 30 cheesecakes

Ingredients

42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt

1. Preheat oven to 275Ā°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
2. Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely.
5. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.

Trust me, this is soooooo good that you won’t want to tell people how easy it was to make šŸ˜‰

Enjoy!
~N

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