I chose to make these into 12 standard cupcakes using cupcake liners. I found a half a stick of butter worked better for the oreo crust. I doubled the vanilla extract, squeezed fresh lemon juice and added a ½ cup of sour cream to make for a creamier cheesecake. I filled each 18 cupcakes almost to the top and baked them at 275 degrees, rotating pan halfway through, until set in 25 minutes. I turned off the oven, cracked the oven door and let it sit for about 30 minutes. Once the cheesecake cooled I transferred them to the refrigerator for several hours. Probably the hardest part is waiting all those hours until they are chilled. The cheesecake didn’t crack. It’s not too rich, just creamy, smooth and sweet enough. I could see and taste bits and chunks of oreo cookies. I topped these off with, “Sturdy Whipped Cream Frosting,” from this site, and decorated with mini oreo cookies for more visual appeal. These were easy to prepare and I gave them to hubs to share with his crew tonight.
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I chose to make these into 12 standard cupcakes using cupcake liners. I found a half a stick...