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Ingredients
- 1 package Oreo cookies
- 2 8 oz blocks cream cheese, at room temperature
- 1/2 cup sugar
- 1 tsp vanilla
- 2 eggs, beaten
- 1/2 cup sour cream
- 1/2 tsp salt
- 1 1/2 cups chocolate chips
- 1 tbsp shortening
Directions
- Preheat oven to 300.
- Line a muffin pan with baking cups. (one 12 cup pan or two 6 cup pans)
- Combine cream cheese, sugar and vanilla in the bowl of a stand mixer and beat on medium just until combined.
- Add one egg at a time, beating in between.
- Scrape the sides of the bowl down with a spatula and add sour cream and salt; beat until incorporated.
- Add one Oreo to the bottom of each muffin cup and spoon enough of the batter over the cookie to fill it almost to the top.
- Bake for 20-25 minutes, or until the cheesecake has set.
- To make the chocolate, add the chocolate chips and the shortening to a microwave safe bowl and microwave in 30 second increments, stirring in between, until melted.
- Dip the tops of the cheesecakes in the chocolate, or drizzle it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 12 servings | |
| Calories 313 | |
| Calories from Fat 202 | 65% |
| Total Fat 22.86g | 29% |
| Saturated Fat 12.76g | 51% |
| Trans Fat 0.36g | |
| Cholesterol 82mg | 27% |
| Sodium 253mg | 11% |
| Potassium 154mg | 4% |
| Total Carbs 22.72g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 20.79g | 14% |
| Protein 4.97g | 8% |
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