Mini Oreo Cheesecakes

Ingredients for 1 servings:

• 21 cookies (Oreos), or similar
• 500 g double cream cheese, or yogurt
• 100 g sour cream
• 120 g sugar
• 2 eggs
• 1 packet of vanilla sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 40 minutes

15 muffins with an Oreo cookie as a base

Preheat the oven to 135°C (conventional). Line 15 muffin cups with paper baking cups and place an Oreo cookie into each. Transfer the remaining cookies to a freezer bag and crush into small crumbs using a rolling pin or wooden spoon. Beat the cream cheese and sour cream with a hand mixer until smooth, then slowly add the sugar and vanilla sugar. Beat in the eggs one at a time, then evenly incorporate the cookie crumbs. Divide the cream cheese evenly among the muffin cups, filling them completely; the batter won’t rise any further. Bake in the preheated oven for about 25 minutes. Don’t worry if the cream seems very runny; it will set as it cools! Let it cool completely and refrigerate for 4 hours before eating.