Miniature Oreo Cheesecake

Here is an example of how to look at a favorite recipe of yours and mix it up.  I took my Oreo cheesecake recipe and decided to make snack-sized versions.  There are great for when you want a quick fix or perfect for parties so guests can walk around.  Using a standard muffin pan filled with paper cupcake liners, I placed a Double-Stuff Oreo in the bottom of each liner then filled the cups until they were almost full.  I turned the oven temperature down 25 degrees and baked them less time as well.  The recipe made 48 of these little critters and I am thrilled with the results.

3 pounds cream cheese

2 3/4 cups granulated sugar
5 eggs
2 teaspoons Vanilla-bean paste or pure vanilla extract

1 package Double Stuff Oreo cookies

To make the filling: Place  sugar and cream cheese in a mixing bowl and mix on medium speed until soft (6 to 8 minutes). Use a rubber spatula to scrape bowl often to ensure even distribution.  Turn mixer on low, then slowly add eggs and vanilla. Mix until combined.

Remove bowl from mixer.  Scoop batter into prepared cups until almost full.  Bake for 30 minutes or until top of cheesecake is slightly golden. Refrigerate at least 24 hours before serving.

To make the garnish: If desired, top each slice of cheesecake with 1 ounce of real whipped cream and a broken chunk of an Oreo cookie.