Individual Oreo Cheesecakes with Whipped Cream

I have wanted to try these for a while and I am glad I made them!  They are really tasty and SUPER EASY to make!!!  When I find lemon Oreos, I am making these little gems.

Individual Oreo Cheesecakes

with Whipped Cream

Original Recipe from Domestic Superhero

Preheat oven to 275'F....(YES 275, NOT 375).  Line 36 muffin tins with paper liners.  
Place 1 Oreo in the bottom of each lined cup:
36 whole Oreos (NOT double stuff)  (By the end of everything, you'll need 2 packages of oreos)

In the mixer, beat until smooth:
4 8-oz. packages cream cheese, room temperature

Graudually add:

1 cup sugar

1 tsp vanilla extract

Drizzle in eggs, a little at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt.

4 large eggs, room temperature, lightly beaten

1 cup sour cream

Pinch of salt

Stir/fold in by hand:
17 Oreos- chopped into big chunks (4 cuts for 1 Oreo)



I put about 1/4 cup of cheesecake mixture in each cup liner on top of each oreo.
Bake for 22-25 minutes, or until the cakes crack on top.  Rotate pans 1/2 way through baking.
Let the cakes cool in the muffin tins.  Refrigerate over night.  
When ready to serve, make whip cream:

Whipped Cream

original recipe from Baked by Rachel

Whip until stiff peaks form.  Then, pipe onto cheesecakes. 
1 1/2 cups heavy whipping cream
6 TBS powdered sugar
1 1/2 tsp vanilla

Garnish cheesecakes with whole or crushed Oreos and ENJOY!

Note from Domestic Superhero's website:

Cupcakes should be refrigerated if not eating/serving. They will spoil if left out for a long period of time. These should keep well in the fridge for up to a week (though, the longer they sit, the soggier the cookie gets on the bottom-but it still tastes good!)