# Components:
→ Crust
01 - 24 Oreo cookies
02 - 4 tbsp (60 g) unsalted butter, melted
→ Cheesecake Filling
03 - 16 oz (450 g) cream cheese, softened
04 - 1/2 cup (100 g) granulated sugar
05 - 2 large eggs
06 - 1 tsp vanilla extract
07 - 1/4 cup (60 ml) sour cream
08 - Pinch of salt
→ Topping (optional)
09 - 1/2 cup (60 g) mini chocolate chips or chopped Oreos
10 - Fresh berries (optional)
# Method:
01 - Preheat oven to 325°F (160°C). Line a mini muffin tin (24-count) with paper liners.
02 - Place Oreos (with filling) in a food processor and pulse into fine crumbs. Mix in melted butter until combined.
03 - Spoon about 1 tablespoon of the Oreo mixture into each muffin cup. Press down firmly to form the crust.
04 - Bake crusts for 5 minutes, then remove from oven and set aside.
05 - In a large bowl, beat cream cheese until smooth. Add sugar and mix until creamy. Add eggs, one at a time, beating well after each. Mix in vanilla, sour cream, and salt until combined.
06 - Divide cheesecake filling evenly among cups, filling almost to the top.
07 - Bake for 12-14 minutes, just until centers are set but slightly jiggly.
08 - Remove from oven and cool at room temperature for 30 minutes. Chill in refrigerator for at least 1 hour before serving.
09 - Top with mini chocolate chips, chopped Oreos, or fresh berries if desired.
