Mini Oreo Cheesecakes

I am unabashedly fond of Oreos. I love them. And they love me. And they are particularly good as the crusts of these mini cheesecakes. If this recipe sounds somewhat similar to another I posted on this blog... it is. These are even better than I remember. And easier than I remember. Holla at easy and delicious cheese cake!

Mini Cheese Cakes
Adapted from Martha Stewart's Cupcakes.

Here's what you need:

2 lbs cream cheese (I used two packages of Philadelphia and two store brand)

1 C sugar

4 eggs at room temp, lightly whisked

1 C sour cream 

1 t vanilla

1 dash of salt

2 Packages of Oreos. Crush up about 12 Oreos, use 36 more as crusts, and then you still have left overs to dip in milk after all the cheesecakes are gone. 

Here's what you do:

Preheat your oven to 275. Put paper cups in your cupcake pan. Pop an Oreo in the bottom of each.

Mix up the cream cheese for a few minutes and then add the sugar. Scrape the sides of the bowl and add the sour cream, then the eggs and vanilla. Toss in your dash of salt. Then hand stir in the crushed up Oreos. I like some bigger chunks in my cakes, so I just chopped them coarsely.

Bake for 22 minutes, then let them cool on a wire rack. Then put the whole pan in the fridge for four hours. They're worth the wait.