Beazell's Cook Book

Mini Oreo Cheesecake Bites

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36 Oreo Cookies, divided into 24 & 12 cookies
1/2 cup butter, divided into ¼ cups
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 cup Sour Cream
1 tsp. vanilla
4 eggs
4 oz. Semi-Sweet Chocolate

Preheat oven to 325°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with cookie crumbs. Press onto bottom of prepared pan.

BEAT cream cheese and sugar 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. Chop remaining 12 cookies. Gently stir into batter; pour over crust.

BAKE 45 min. or until center is almost set. Cool.

MICROWAVE chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Cool slightly; spread over cheesecake. Refrigerate 4 hours.

USE foil handles to lift cheesecake from pan before cutting into bars.


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