OREO Upside-Down Mini Cheesecakes

Name: OREO Upside-Down Mini Cheesecakes
Prep time: 20 min
Total time: 240 min
Yield: 12
Ingredients: 19 OREO Cookies, divided; 2 pkg. brick cream cheese, softened; ½ cup sugar; ½ cup sour cream; ½ tsp. vanilla; 2 eggs

Everyone's favorite part of a great cheesecake is always the OREO Cookie crust. These mini cheesecakes are extra fun to eat because we put the best part right on top!

Prep time:

0 min

Total time:

0 h

Servings:

Makes 12 servings.

Ingredient list

19 OREO Cookies, divided
2 pkg. (8 oz. each) brick cream cheese, softened
½ cup sugar
½ cup sour cream
½ tsp. vanilla
2 eggs

Directions

Heat oven to 350°F.

Place 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; set aside.

Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in chopped cookies. Spoon into muffin cups.

Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours.

Remove cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up.

Recipe Tips

Make Ahead
Wrap each cheesecake with foil; place in freezer-weight resealable plastic bag. Freeze up to 3 weeks. When ready to serve, unwrap cheesecakes; refrigerate 4 hours or until thawed.
Variation
Prepare using Neufchatel cheese and reduced-fat sour cream.