Ingredients
Scale
- 12 Whole Oreo cookies (for the base)
- 1/2 cup Oreo crumbs (crushed)
- 16 oz Cream cheese (two 8-oz blocks, softened to room temperature)
- 1/2 cup Granulated sugar
- 1/2 cup Sour cream
- 1 tsp Vanilla extract
- 2 Large eggs
- 1/4 cup Semi-sweet chocolate chips (melted) or chocolate syrup
- 1 tsp Coconut oil (if using melted chocolate chips for thinning)
Instructions
- Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners. Place one whole Oreo cookie at the bottom of each liner to serve as the crust. This provides a sturdy, delicious base without the need for crushing cookies and mixing them with butter.
- In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and fluffy. Add the sour cream and vanilla extract, mixing until fully combined. Add the eggs one at a time, beating on low speed just until incorporated. Do not overmix the batter at this stage, as too much air can cause the cheesecakes to crack. Fold in the extra Oreo crumbs for added texture.
- Divide the cheesecake batter evenly among the 12 muffin cups, filling each about three-quarters of the way full. Bake for 18 to 20 minutes or until the edges are set but the centers still have a slight jiggle. Remove from the oven and let them cool completely in the pan. Once cool, refrigerate for at least 2 hours to allow the cheesecake to firm up.
- Melt your chocolate chips with a teaspoon of coconut oil in the microwave in 30-second intervals until smooth. Transfer the melted chocolate to a small piping bag or a plastic sandwich bag with a tiny corner snipped off. Pipe three concentric circles onto the top of each chilled cheesecake. Use a toothpick to drag lines from the center circle outward to the edge of the cup. This creates the classic spider web effect. Repeat for all cups and serve.
- Cook Time: 40 minutes