MINI OREO CHEESECAKES
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
15.5 oz package regular size Oreo cookies (3 dozen cookies)
8 oz. package mini Oreo cookies (36 for garnish, 1 cup chopped to put in batter)
Preheat the oven to 300 degrees F.
Place one full size Oreo cookie in the bottom of every mini cheesecake cup. This will serve as the "crust" of the cookie. I find that using the entire Oreo cookie (as opposed to just half) makes it easier to remove the cheesecakes from the pan after baking.
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 (2/3 full) and bake for 25 minutes (the tops should spring back slightly when touched).
WHIPPING CREAM TOPPING
1.5 cups heavy whipping cream
1/4 tsp. unflavored gelatin
3 tsp. corn starch
3 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.
Yields 3 dozen mini cheesecakes.