Mini Cookies and Cream Cheesecakes

* 42 Oreos, 30 left whole and 12 coarsely chopped
* 2 pounds cream cheese, softened
* 1 cup granulated sugar
* 1 teaspoon vanilla extract
* 4 large eggs, lightly beaten
* 1 cup sour cream
* pinch of salt

Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.

Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.

Divide batter among pans. Bake for about 22 minutes or until filling is set.

Cool completely on wire racks. Refrigerate overnight. Remove from pans just before serving. Top with Whipped Topping if desired!

Makes 30 cheesecakes.

**These were AMAZING!!! And honestly, really easy! I halved the recipe because heaven knows I DID NOT need 30 cheesecakes in my house to tempt me!!! :-) They turned out EXCELLENT!

**I made my own whipped topping for the top: Recipe Below:

Whipped Topping:

1 cup whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla

Beat whipping cream on high until it thickens to the consistency of cool whip and will form a stiff peak. About 7 minutes. Add powdered sugar and vanilla and beat until combined! Serve over cheesecakes. Whipped topping can be stored in the fridge for later use!

Recipe from: Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat

Golden Oreo Cheesecake Bars

28 Golden Oreo Cookies, divided 18 and 10
3 Tbsp. melted butter
20-24 wrapped caramels
1 Tbsp. water
2 pkg. (8 oz. each) Cream Cheese, softened
1 cup Marshmallow Fluff
1 egg

STEP 1

• Preheat to 350.
• Crush 18 Golden Oreos (cream and all) in a ziplock bag (or food processor) until they are a fine crumb.
• Pour crumbs into a 8" square pan. Add 3 Tbsp. melted butter and combine using your fingers. Press firmly into the bottom of the pan to create a crust.
• Bake crust for 10 minutes or until golden and let cool for 10-15 minutes.

STEP 2

• While crust is cooling unwrap your caramels and put into a microwave safe bowl with 1 Tbsp. of water. Set aside
• Now coarsely chop the remaining 10 Oreos. Set these aside as well.

STEP 3

• With mixer beat the softened cream cheese and Marshmallow Fluff on medium speed until combined and smooth, scraping down the sides half way through.
• Add your egg and beat for approx 30 seconds on medium until incorporated.
• Stir in your chopped Oreos.
• Pour this batter into the prepared crust.

STEP 4

• Now, microwave your caramels and water for 1 minute on high heat, stirring once after 30 seconds.
• When melted drop by spoonfuls onto the batter.
• Using a knife, swirl the caramel into the cream cheese batter.

STEP 5

• Bake 20-25 minutes until center is set.
• Cool for 20 minutes on wire rack and then transfer to refrigerator for 4 -24 hours.
• Cut into squares when completely cooled.

**Wow!! is all I can say about these! They were SO GOOD!!! There are several steps to the recipe, but worth EVERY SECOND!! I promise these won't disappoint:-)

Recipe from: Cookies and Cups

Chocolate Chip Cookie Dough Cheesecake Bars

CRUST

1 & 1/2 cups graham cracker crumbs
5 Tablespoons unsalted butter, melted
2/3 cup miniature semisweet chocolate chips (I used regular chocolate chips and chopped them up in the food processor)

Preheat oven to 325°. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper. Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips.
Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool

COOKIE DOUGH

5 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 Tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup semisweet chocolate chips

Using an electric mixer , mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.


FILLING

10 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.

Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.

Bake about 30-35 minutes, or until set. Transfer to wire rack.

For chocolate topping, melt 1/3 cup semisweet chocolate chips in a double boiler or in the microwave. Add about 1/2 tablespoon of butter if necessary to make chocolate smooth. Drizzle over top of bars. Cool bars in pan completely, about an hour. (This part is optional)

Using the edges of the parchment paper, remove bars from pan. Cut into bars and serve.

**These are FANTASTIC! I LOVE chocolate chip cookie dough and I LOVE cheesecake, so I thought I would try them out! I'm so glad I did! The recipe came from this great baking website called Bake or Break. My only recommendation is that after they have cooled completely, store them in the refrigerator. They are MUCH better when chilled! I promise you won't be able to eat just one:-)