All To Myself Cheesecakes Recipes

Steps:

• Beat cream cheese, sugar, vanilla and eggs together until smooth Place an Oreo with frosting side up in the bottom of a lined muffin cup.
• Top with cream cheese mixture.
• Top that with crushed Oreo tops.
• Bake at 325° for 25 minutes.
• Remove from oven and cool.
• Melt shortening and chocolate chips until smooth.
• Drizzle over cooled cheesecakes.

Steps:

• Heat oven to 350 degrees F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.

Steps:

• 1. Split cookies, keeping filling on one cookie.
• 2. Line muffin pans with foil bake cups. Place filling-covered cookie in bake cups, filling side up. Set aside.
• 3. In a medium mixing bowl, beat cream cheese, sugar and vanilla until smooth and fluffy.
• 4. Beat in eggs just until well mixed.
• 5. Spoon cream cheese mixture into bake cups.
• 6. Crush remaining cookies and sprinkle over cream cheese mixture.
• 7. Bake, uncovered, in a 325 deg. oven for about 25 minutes or until set.
• 8. Cool.
• 9. In 2 small saucepans, melt chocolate chips with shortening, over low heat, stirring frequently. Do the same with the white chocolate chips.
• 10. Drizzle a little bit of each over the baked cheesecakes.
• 11. You can add a tiny Oreo cookie as garnish. Cover and chill.