Coffee Cheesecake with Oreo Cookie Crust

This will be my last Oreo recipe for a while, I swear!

It’s hard because Oreo’s are one of my favorite cookies/sweets of all time, yet I realize not everyone shares my sentiment, so with that being said, I promise to move on to new things in the near future 🙂 It’s just hard for me to see fun new flavors of Oreo cookies and not put them in my shopping cart.

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As you remember, last time I  created a Marshmallow Crispy Oreo stuffed Rice Krispie treat. Wow, that’s a mouthful!

Oreo came out with two new flavors, Marshmallow Crispy and Cookie Dough!!!!

When I tried the cookie dough flavor I thought it tasted a lot like coffee and a little like cookie dough. So I was inspired to use them in a coffee dessert.

I always love making these little cheesecakes because they’re so easy to share!
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Recipe:Coffee Cheesecake with Oreo Cookie Crust

Makes 42 individual bites- a large batch. Half this recipe for about 21 mini cheesecakes (1 bag of Oreos)

Ingredients:

42 Cookie Dough Oreo Cookies

3 (8oz) Packages Cream Cheese

1 Cup Sugar

1 Teaspoon Vanilla Extract

4 Eggs, Room Temperature

1 Cup Sour Cream

1 Tablespoon Milk

2 Tablespoons Instant Coffee

Pinch Of Salt

1 Cup Semi-Sweet Chocolate Chips

Directions:

Preheat oven to 275 Degrees.

Line standard muffin tins with paper liners and place 1 whole Oreo cookie in the bottom of each lined cup.

Beat cream cheese in the bowl of an electric mixer until smooth, scraping down sides of bowl as needed.

Gradually add sugar and beat until combined.

Beat in vanilla.

Combine eggs in a separate bowl and beat together. Drizzle in, a bit at a time, beating well after each addition and scraping down sides as needed.

Beat in Sour cream and salt, mix until incorporated.

Microwave 1 tablespoon milk for about 15 seconds, add instant coffee and stir until dissolved. Add to cream cheese mixture and mix until completely incorporated.

Divide batter evenly into cookie-lined cups, filling each almost to the top. Bake about 22 minutes, rotating half way through if desired to ensure even baking.

Transfer to wire rack to cool completely.

Melt chocolate chips in a  microwave safe bowl in 20 second intervals. Place melted chocolate into a small ziplock, snip the corner and drizzle over cooled cheesecakes.

Chill in refrigerator for up to 3 hours before serving.

 

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