Ingredients:
3 (8 ounce) packages cream cheese
3/4 cup sugar
1 cup sour cream
1 teaspoon vanilla
4 eggs
10 Oreo cookies, roughly chopped
1 cup sour cream
1/2 cup powdered sugar
1 teaspoon vanilla
1 (8 ounce) containers Cool Whip
chocolate syrup, to drizzle over top of cakes
Directions:
Beat cream cheese& sugar until creamy.
Blend in sour cream& vanilla.
Add eggs- ONE AT A TIME- to prevent cream cheese mixture from clumping and separating.
Gently stir in chopped cookies.
Pour filling directly into FOIL cupcake liners in muffin tin, filling completely to the top and bake at 350 degrees for 30-35 minutes- or until slightly browned and cracked.
Remove from oven and let sit for 10 minutes to cool.
Cheescakes will fall in the center.
Mix topping: With a spoon, stir powdered sugar and vanilla into sour cream.
Spoon about a teaspoon or two into the center of each fallen cake, but don’t overflow.
Put cool whip into a sandwich baggie and snip off the tiniest corner of baggie and pipe out spirals covering the entire top of each cake.
Drizzle chocolate syrup over that.
Refrigerate for at least 4 hours before serving.
You may also like to cut each cake in half to show the layers of topping, which looks very nice (and tastes even better!).
Servings: Serve
Time preparation: 30 min.
Time total: 60 min.