Mini Oreo Cheesecake

Instructions

Oreo Cookie Crust

1. Preheat oven to 350 F or 175 C. Spray a mini springform pan with non-stick baking spray or line a cupcake / muffin tin with 9 liners.
2. Combine the oreo crumbs, granulated sugar and melted butter until the mixture looks like sand.
3. Scoop about 1 Tbsp of the cookie mixture into each cavity. Use the back of a spoon or the bottom of a flat, small glass (I used a shot glass) to press down firmly and create a compact, even crust covering the bottom of each little cavity. If you're using a muffin pan, make 9 crusts by adding a rounded Tbsp into each liner.
4. Bake for 5 minutes then remove from the oven. Place the pan on a wire rack to cool. Keep your oven, but lower the temperature to 300 F.

Cheesecake Filling

1. While the crusts bake and cool make the cheesecake filling.
2. Place the room temperature cream cheese in a large bowl. Beat with a hand mixer or stand mixer fit with a whisk attachment on a medium to medium-high speed for 2-3 minutes until creamy and smooth. Scrape the sides and bottom of the bowl a few times throughout the process.
3. Add in the sugar, sour cream, vanilla extract, heavy cream and cornstarch. Mix on a low speed until combined, scraping the sides of the bowl with a rubber spatula as needed.
4. Crack 1 large egg into a separate bowl and mix with a fork until scrambled. Pour the egg into the cream cheese mixture and mix on a low speed just until combined. The batter should be smooth and completely free of any lumps.
5. Divide the batter evenly, trying to fill each cavity to roughly the same height. For reference, I add about 1 1/2 Tbsp of filling on top of each crust. If you're using a muffin pan, you will add about 2 Tbsp to each liner.
6. Place the mini cheesecake pan on a large cookie sheet to catch any potential leaks, then bake at 300 F / 150 C for 18-21 minutes or until the tops of the mini cheesecakes are set.
7. Remove the cheesecake from the oven and let it cool at room temperature for about 20 minutes. As they cool the sides should start to pull away from the edges of the pan. Once they've reached room temperature, cover the top of the pan and refrigerate the cheesecake for an additional 2 hours or overnight.
8. When you're ready to enjoy these mini cheesecakes, remove them from the fridge and carefully release them from the pan.

Chocolate Ganache Cheesecake Topping

1. While the cheesecakes bake and cool, make the chocolate ganache topping.
2. Place 1/2 cup milk chocolate chips in a heatproof bowl, and set aside.
3. Heat 1/3 cup of heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until gently bubbling.
4. If you don’t have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat.
5. Gently pour the heavy cream over the chocolate chips, making sure they are covered with cream. Allow mixture to sit for 1-2 minutes.
6. Stir slowly until the cream and chocolate are fully combined, and ganache is silky smooth.
7. Drizzle the chocolate ganache over each mini cheesecake and top with whipped cream and more crushed Oreos if desired. Then enjoy!