Cookies and Cream Cheesecakes

There Is Nothing Better Than Being A Mommy.

TT:
A friend and classmate of mine brought these to class tonight for our "End of class potluck" that we have every month. They are HEAVEN!! I think I ate 4 of them haha

Cookies and Cream Cheesecakes
Yield: 30 cheesecakes

Ingredients

42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt
Instructions

Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.

~Dakot

Oreo Cookies and Cream No Bake Cheesecake

Rachael Lynn LaPlant-Avon Rep

Oreo Cookies and Cream No Bake Cheesecake


Ingredients
Crust:
1½ cup crushed graham cracker
¼ cup packed light brown sugar
7 tablespoon unsalted butter(melted)
Cheesecake:
2¼ cups heavy cream
1 pound cream cheese, softened
⅔ cup sugar
½ teaspoon salt
1 tablespoon lemon juice
2 teaspoon vanilla powder
¾ cups Oreo Cookies, crushed

Directions:
Crust:
1. Combine graham cracker crumbs with sugar.
2. Add melted butter and blend until combined.
3. Press into pan. Set aside.
Cheesecake:
1. Beat heavy cream until medium peaks form. Set aside.
2. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
3. Add cream cheese mixture to heavy cream and beat until incorporated.
4. Gently fold in Oreo cookies.
5. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
6. Refrigerate for at least 6 hours to set or overnight for best results.
7. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.