We were celebrating a birthday today at work. I said that I would bring the dessert which gave me an opportunity to try something new from Pinterest. This recipe comes from Sprinkle Charms and they were simple and tasty. She baked her cheesecakes in a special cheesecake pan but I used my muffin pan and used the foil liners. Mine took a little bit longer to cook but the spring back let me know when they were done. I really liked the Whipping Cream Topping and I am thinking of other ways to utilize that nifty recipe.
16 ounces cream cheese
2/3 cup sugar
1/8 tsp. salt
1 tsp. vanilla extract
1/2 tsp. lemon juice
1/2 cup sour cream
1 package regular size Oreo cookies
1 package mini Oreo cookies (chop about 1 cup to use in batter, the rest are garnish on top)
Preheat the oven to 300 degrees F.
Place one full size Oreo cookie in the bottom of every mini cheesecake cup or muffin pan. This will serve as the "crust" of the cookie.
Beat the cream cheese for several minutes until it is smooth and creamy.
Add the sugar and salt. Add eggs one at a time until incorporated.
Add the vanilla extract and lemon juice. Fold in the sour cream and chopped Oreo cookies and mix until combined.
Pour the mixture into the prepared cups and bake for 22-25 minutes (the tops should spring back slightly when touched).
WHIPPING CREAM TOPPING
1 cup heavy whipping cream
2 tsp. corn starch
2 tbsp. instant vanilla pudding mix
Combine all ingredients and beat for several minutes until the cream
thickens and soft peaks form. Pipe onto tops of cheesecakes and garnish
with a mini Oreo.