Oreo cookies (I buy 1 package of oreos--use 24 for the crust and chop the rest for the filling)
5 Tbsp butter, melted
For the filling:
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
1/4 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 tsp salt
Remaining Oreos, chopped (I buy 1 package of Oreos--use 24 for the crust and chop the rest for the filling)
For the chocolate coating:
16 ounces high quality milk or semi-sweet chocolate (like a hershey's bar or ghiradelli chocolate chips)
F. Line an 8x8'' baking dish with a large piece of aluminum foil, pressed tightly up the edges of the pan. Spray with non-stick cooking spray.
Place Oreo cookies in a food processor and pulse until small crumbs. Stir in the melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for about 8-10 minutes. Remove from oven and allow to cool while you make the filling.
For the filling:
Reduce oven to 325 degrees F.
In a mixing bowl beat the cream cheese and sugar until smooth and fluffy, about 3 minutes. On low speed, add in the sour cream, eggs, vanilla, flour, and salt and beat until just combined. (Don't overmix) Pour the batter over the Oreo crust and bake for 35 to 40 minutes, or until cheesecake is set (the center may still be slightly jiggly). Allow to cool completely on a wire rack. Freeze for 3 hours, or until very cold and firm, or overnight.
Coat in chocolate:
Once frozen, lift cheesecake by pulling gently on the foil and lifting it out of the pan. Use a sharp knife to cut the cheesecake into 36 bite-size squares (6 by 6). Freeze for 10 minutes.
Place the chocolate in a microwave-safe bowl and heat at 50% power for 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Line a baking sheet with parchment paper. Dip cheesecake squares, one at a time, in the melted chocolate (I use a fork to gently roll it in the chocolate, then lift it up and let the excess chocolate drip off). Repeat for all the squares then refrigerate until the chocolate is set. Serve or store the squares in an airtight container in the fridge.3.1http://tastesbetterfromscratch.com/2016/01/oreo-cheesecake-bites.html
They're basically just little brownies stuffed with a fluffy Nutella cheesecake mousse. Well, I was feeling lazy about posting today again, but I shouldn't make Samuel do it for me every week, even though he does such an awesome job
For the base mix the crushed oreos with the melted butter and press firmly into a 14inch (12inch would also work) spring-form cake tin. 350 g Oreo cookies, crushed. 350 g Oreo cookies, broken into small pieces
Using a large spatula, fold in the chopped Oreo cookies. Oreo Cookies and Cream Cheesecakes(from Martha Stewart’s Cupcakes)Makes 3042 Oreo, cream-filled chocolate sandwich cookies, 30 left whole and 12 coarsely chopped908 grams (2 pounds or about 3 2/3 packages) cream cheese, room temperature225 grams (1 cup) sugar1 teaspoon pure vanilla extract4 large eggs, room temperature, lightly beaten230 g (1 cup or 8 ounces) sour creamPinch of saltPreheat oven to 275° F. Place 1 whole Oreo cookie in the bottom of each lined muffin cup