Mini cookies and cream cheesecake

 Oh, I miss Oreo, ^^. It's a long time ago that I used it for baking.

 This childish cookie is one of my weakness, hehe, I can't have enough of it.  So this time rather than eating only cookie it's a large piece of cookie and cream ^^. 
As always, easy baking is what I like and this recipe is super easy. No need to crush the biscuits to make the base, just place 1 whole piece of Oreo in the bottom of each cup to act as a base. No whipping or separating the egg, just stir everything together, that's all. Because it's small, so baking time is short, great isn't it?
The only thing that you need is patience because you have to let it cool and refrigerate before eating, it's the hardest thing for this time, haha.
I think you don't need any suggestion for serving as you will be happy eating it with anything you want ^^.

Mini cookies and cream cheesecake

Makes 10

 300g .................................... Cream cheese
14 ......................................... Oreo cookies (with filling)
60g ....................................... Super fine sugar
1 ........................................... Egg
1 ........................................... Egg yolk
1/2tsp .................................... Vanilla extract
75g ....................................... Sour cream
Topping
180g ..................................... Whipping cream
18g ....................................... Icing sugar
2-3 ........................................ Oreo cookies, finely chopped for decorating
5 ........................................... Oreo cookies, cut in half for decorating 

Preheat the oven to 135C (275F)
Line 10 muffin tins with paper cups.

Place 10 Oreo cookies in the paper cups (Place 1 whole cookie in the bottom of each cup).
Chop the rest of the cookies.

 Beat the cream cheese until soft and smooth, add the sugar, beat to combine.

 Mix in the egg, egg yolk and vanilla extract.

 Add the sour cream, stir to combine.

 Fold the chopped Oreo cookie into the batter.

Divide into prepared tins.
Bake for 22 minutes.
Remove from the oven and let the cheesecake cool before refrigerating. Refrigerate at least 4 hours.
Whip the whipping cream with icing sugar until soft peaks formed. Spread the whipped cream over the cheesecake and decorate with Oreo pieces and chopped Oreo.

Mini cookies and cream cheesecake