Ingredients (adapted from Baked By Rachel):
Crust ingredients:
15 Oreo sandwich cookies
2 Tbsp unsalted butter
Filling ingredients:
12 oz cream cheese, softened
1 Tbsp sour cream
1/2 Cup sugar
3 Tbsp unsweetened cocoa powder
1 tsp vanilla extract
4 tsp red food coloring (I only had 3 tsp)
1 egg
Whipped cream ingredients:
1/2 Cup heavy cream
2 Tbsp powdered sugar
1/2 tsp vanilla extract
Directions:
Preheat oven to 350 degrees. Lightly grease a mini cheesecake pan.
In a bowl, using a pastry cutter, chop the cookies into really small pieces. Add the butter and combine well.
In whatever size ramekin you have, take the Oreo mixture and press into the bottom of the dish.
I went for about a 1/2″ plus layer. Use a flat sided object and press down and make an even layer. I used a small shot glass. Bake for 5 minutes.
Reduce the oven temperature to 325 degrees.
In a large bowl, using a mixer, beat the softened cream cheese, sour cream and sugar together until smooth. Add the cocoa powder, mixing on low until combined – you don’t want the cocoa to go all over. Add the vanilla and red food coloring and finish by adding the egg.
Using a spatula, spoon in the cheesecake into the ramekin to about 3/4’s full.
Bake for 12-15 minutes. Cool on a wire rack for 1 hour before transferring to the refrigerator to chill overnight.
When ready to eat, carefully, and I mean carefully, remove the cheesecakes from the ramekins. Next time I make this recipe, and I will make it again, I will use parchment paper on the bottom or the outline of the cup to make it easier to take the cheesecakes out.
Prepare the whipped cream using the mixer to beat the ingredients together in a small bowl until soft peaks form. Add a dollop to each mini cheesecake.
