Mini Oreo Cheese Cake

Equipment

• 2 Regular sized muffin tin trays
• 16 Paper muffin/cupcake liners

Ingredients 

• 26 regular sized Oreo cookies (18 for crust, 8 for filling)
• 4 tablespoon melted butter
• 16 oz cream cheese (room temperature)
• ½ cup granulated sugar
• ½ cup sour cream
• 3 tbsp heavy whipping cream
• 2 teaspoon pure vanilla extract
• 2 large eggs (room temperature)
• 16 mini sized Oreo cookies for garnish (optional)
• Whipped cream for garnish (optional)

Direction

1. First, preheat the oven to 350ºF and fill two regular-sized muffin tins with 16 paper liners. Then, place 18 whole Oreo cookies (including the filling) in a food processor.
2. Next, pulse the food processor with the whole cookies until you reach the consistency of fine crumbs. Alternatively, add the Oreo cookies to a ziplock bag and crush them with a rolling pin.
3. Next, transfer the crushed Oreos to a bowl and add the melted butter. Mix butter and crushed crumbs with a fork until well incorporated.
4. Fill each of the 16 paper-lined muffin tin cups with an even amount of the Oreo crumb/butter mixture (about 1 ½ tablespoons). Firmly press the chopped Oreos into the bottom of each muffin tin cup with the back of a spoon or the bottom of a ¼ measuring cup. Bake for 6 minutes to set the crust. After 6 minutes, remove from the oven and set aside to cool to prepare the filling. 
5. Beat the room-temperature softened cream cheese in a mixing bowl with an electric mixer on medium speed for two to three minutes until creamy.
6. Add the granulated sugar, sour cream, heavy cream, and pure vanilla extract and continue mixing on low speed until just combined.
7. Add the eggs and continue beating on low just until eggs are incorporated. Be careful not to over-mix the filling. 
8. Next, crumble the remaining eight regular-sized Oreos into small marble to pea-sized pieces and fold them into the cheesecake batter with a spatula.
9. Next, fill each muffin pan cup with the cheesecake filling. Place one scoop of the cream cheese mixture on top of the pre-baked crust using a three-tablespoon ice cream scoop.
10. Bake cheesecakes for 16-17 minutes until the edges are set, and the middle is slightly jiggly. Let the mini cheesecakes cool for at least 30 minutes, then transfer to the refrigerator for at least 3 hours. When ready to enjoy, top with whipped cream, Oreo cookie crumbs, and a mini Oreo if desired.