Mini Oreo Cheesecakes From Tasty Recipes

Steps:

• Heat oven to 350 degrees F.
• Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended.
• Place 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill with batter.
• Bake 20 minutes or until centres are almost set. Cool. Refrigerate 3 hours. Melt chocolate as directed on package; drizzle over cheesecakes. Top with COOL WHIP.

Steps:

• Mix the cream cheese, sour cream, sugar, vanilla, and eggs until well combined.
• Line a muffin tin with paper liners (white looks the cutest), and place a whole Oreo at the bottom of each liner.
• Top with cheesecake mixture and crumbled Oreos (you can mix them into the cheesecake if you prefer).
• Bake at 275°F/135°C for 22 min.
• Cool completely, then refrigerate for at least 3 hours, leaving the cheesecakes in the muffin tin.
• Remove them from the muffin tin right before serving.

Steps:

• Move oven rack to middle tier and preheat oven to 350 degrees F (175 degrees C). Line 24 mini-muffin cups with miniature paper liners.
• Beat cream cheese, eggs, and sugar together in a bowl until smooth.
• Put 1 cookie into the bottom of each paper liner. Spoon the cream cheese mixture atop the cookies.
• Bake in preheated oven until nearly set in the middle, about 15 minutes.
• Move tins to a wire rack to cool slightly before refrigerating until the cheesecake layer sets firmly, about 3 hours.