Mini Oreo Cheesecakes

Cheesecake. Probably my favorite dessert. A couple years ago, I was introduced to this place in St. Paul called Cafe Latte. It is sort of an upscale cafeteria-style place and I was told that desserts were their specialty so definitely leave room. That day I got my first taste of Oreo Cheesecake. It was sooooo good! I've since gone back once or twice but haven't been lucky enough to run into Oreo Cheesecake again.

Solution: make my own! So here's my version, mini-sized.

Mini Oreo Cheesecakes
Ingredients
Crust:
18 Oreo cookies
3 Tbls butter

Cheesecake:
3 8oz packages of cream cheese, room temp
1 15oz can sweetened condensed milk
3 eggs
2 Tbls vanilla
12 Oreos, roughly chopped
Oreos for topping

Directions
Prep: Heat oven to 350 degrees
1. Line 24 muffin cups with liners

2. Add 18 Oreos to a food processor

3. Pulse until crumbs form

4. Melt butter in a small bowl. Add Oreos and combine until evenly coated.
5. Add a rounded tablespoon of the Oreo mixture to each liner

6. Use a shot glass to press crumbs into the bottom of the liner. I find it works best to press and twist as you lift up to prevent sticking

7. In a large bowl, beat softened cream cheese until fluffy

8. Beat in sweetened condensed milk
9. Add eggs one at a time, beating after each one
9. Add vanilla and combine
10. Add chopped Oreos to the batter

11. Stir until just combined

12. Spoon batter into muffin liners

They will be pretty full when you are done, that's okay

13. Bake for approximately 15 minutes, rotating pans halfway through
14. Let cool in pan for 5 minutes then remove to cooling rack or directly to refrigerator
15. Top with quartered Oreos if desired

Last but not least, ENJOY!