# What You'll Need:
→ Crust
01 - 24 chocolate sandwich cookies (Oreos), whole
02 - 4 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 - 16 ounces cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 2 large eggs
06 - 1 teaspoon pure vanilla extract
07 - 1/4 cup sour cream
08 - Pinch of fine salt
→ Topping (optional)
09 - 1/2 cup mini chocolate chips or chopped chocolate sandwich cookies
10 - Fresh berries, for garnish (optional)
# How to Make It:
01 - Preheat oven to 325°F. Line a 24-cup mini muffin tin with paper liners and set aside.
02 - Place whole chocolate sandwich cookies, including filling, in a food processor and pulse to fine crumbs. Transfer crumbs to a bowl and stir in melted butter until evenly moistened.
03 - Divide the cookie mixture and press approximately 1 tablespoon into the base of each lined cup, compressing firmly to create an even crust layer.
04 - Bake the crusts for 5 minutes to set, then remove from oven and allow to cool briefly while preparing the filling.
05 - In a mixing bowl, beat the softened cream cheese until smooth. Add the sugar and mix until creamy. Incorporate the eggs one at a time, blending thoroughly after each addition. Fold in vanilla, sour cream and a pinch of salt until the batter is homogeneous and silky.
06 - Spoon the cheesecake batter evenly among the prepared cups, filling nearly to the top but leaving a small gap for expansion.
07 - Bake for 12–14 minutes, until the centers are just set and retain a slight jiggle; avoid overbaking to prevent cracking.
08 - Remove the tin from the oven and let sit at room temperature for 30 minutes. Transfer to the refrigerator and chill for at least 1 hour to firm up before unmolding.
09 - Top each chilled bite with mini chocolate chips, chopped cookies or fresh berries as desired. Serve chilled.
