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Ingredients:
3 (8 oz) packages regular or light cream cheese, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla
24 whole Oreo cookies
12 Oreo cookies, crushed
Hot fudge or chocolate syrup
Whipped Cream
Additional Oreo cookie crumbs for garnish
3 (8 oz) packages regular or light cream cheese, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla
24 whole Oreo cookies
12 Oreo cookies, crushed
Hot fudge or chocolate syrup
Whipped Cream
Additional Oreo cookie crumbs for garnish
Directions:
Place 24 cupcake liners in muffin tins. Set a whole Oreo cookie in the bottom of each liner. Beat together softened cream cheese, sugar and vanilla until smooth. Add the eggs, one at a time, mixing until just blended. Gently fold in 12 crushed Oreo cookies (I put the cookies in a ziploc bag and crushed them with a rolling pin). Spoon cheesecake mixture over each cookie in the liners. Bake at 350 degrees for 15-20 minutes or until the center of each cheesecake is almost set. Cool completely, then refrigerate at least one hour (or overnight). Top with a dollop of whipped cream, drizzle with chocolate sauce, and sprinkle crushed Oreo cookies on top.
Place 24 cupcake liners in muffin tins. Set a whole Oreo cookie in the bottom of each liner. Beat together softened cream cheese, sugar and vanilla until smooth. Add the eggs, one at a time, mixing until just blended. Gently fold in 12 crushed Oreo cookies (I put the cookies in a ziploc bag and crushed them with a rolling pin). Spoon cheesecake mixture over each cookie in the liners. Bake at 350 degrees for 15-20 minutes or until the center of each cheesecake is almost set. Cool completely, then refrigerate at least one hour (or overnight). Top with a dollop of whipped cream, drizzle with chocolate sauce, and sprinkle crushed Oreo cookies on top.
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