Mini Cookies and Cream Cheesecakes

Ingredients

• 10 original Oreo cookies with cream filling
• 1 Tbsp unsalted butter
• 12 oz cream cheese
• 1/2 C granulated sugar
• 1 tsp vanilla
• 1 large egg
• 1/2 C cookie pieces
• 1/2 C heavy cream
• 2 Tbsp powdered sugar
• 1/2 tsp vanilla
• Mini Oreo cookies for topping

Directions

1. Heat the oven to 350°F. Lightly coat a mini cheesecake pan with grease and put it aside.
2. Process 10 cookies into fine crumbs. Stir in the melted butter until the mixture is evenly moistened. Portion the crumbs into the prepared wells, using 1 small cookie scoop for each, then press them into an even base. Bake for 5 minutes.
3. Turn the oven down to 325°F.
4. In a large bowl or the bowl of a stand mixer, beat the cream cheese and sugar together until the mixture is smooth. Mix in the vanilla, cookie pieces, and egg just until everything comes together. Spoon the filling into each cavity so it is 3/4 full, or about 1 and 1/4 medium cookie scoop. Gently tap the pan on the counter to bring any trapped air bubbles to the surface. Bake for 15-18 minutes. Let the cheesecakes cool all the way on a wire rack, then move them to the fridge for at least 4-6 hours or overnight.
5. Beat the whipped cream ingredients until they hold stiff peaks. Carefully lift the chilled cheesecakes out of the pan and take off the pan bottoms. Finish each one with whipped cream and a mini Oreo cookie. Store the cheesecakes in the refrigerator.