– 1 ½ cups Oreo crumbs fine crumb – 3 tablespoon Unsalted butter melted – 8 oz Cream cheese room temperature – ¼ cup White granulated – ⅛ cup Sour cream room temperature – 1 tablespoon Heavy cream – 1 teaspoon Pure vanilla extract – 1 Large egg room temperature – ⅛ cup Oreo crumbs about 2 Oreos blended into fine crumb – ¼ cup Oreo pieces about 3 Oreo – 1 container Hot fudge melted – ½ cup Oreo pieces about 5-6 Oreo – 1 cup Heavy cream cold – 2 tablespoon Powdered sugar – ½ teaspoon Pure vanilla extract – ½ cup Oreo crumbs about 6 Oreos blended into fine crumb – Extra half Oreos for decoration
Process or mix Oreo crumbs till fine. Pour melted butter into bowl. Fork-mix. It needs moisture.Preheat oven to 325°F. Line a 12-cup muffin tin. Use 1 tablespoon crust per hole. Use a spice jar or ¼ measuring cup to crush crust.
1
Prepare Oreo crumbs and bits. Beat cream cheese on high for 1 minute with a mixer. After adding sugar, beat for 1 minute. Scrape bowl.Add vanilla, sour cream, and heavy cream. Mix on high until smooth.
2
Add the egg and mix on low until incorporated. Disconnect mixer and mix with a rubber spatula. Fold in Oreo crumbs and bits.Scoop batter into muffin tins using 1oz cookie scoops. Use all batter.
3
Bake 18-22 minutes. Freshly made, bouncy cheesecake with beautiful golden borders and no cracks. Turn off the oven, prop open the door, and wait 15 minutes.Transfer to cooling rack. Let them cool fully. Cool in an airtight jar for 6 hours or overnight.
4
Remove all wrappers. Melt hot fudge in a microwave-safe basin for 30–50 seconds. Spoon ½ spoonful onto each small cheesecake, heaping it. Put more Oreos on top.
5
Freeze a whisk-attached metal bowl for 10 minutes. Pour heavy cream, powdered sugar, vanilla, and Oreo crumbs into the cool bowl. High-beat till stiff peaks appear.Pipe whipped cream on small cheesecakes. Top with half an Oreo.
6