- 1/2 package Oreos (20 Oreos)
- 1 Tablespoon sugar
- 1/4 cup unsalted butter, melted
- Cheesecake Batter
- 1 pound cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1/2 cup sour cream
- 12 mini Twix bars, chopped into small pieces (I use the Fun Sizes Twix Bars)
Adapted from gingerbreadbagels.com
Preheat the oven to 275 degrees F.
In a food processor, grind up the Oreos into fine crumbs. Put the crumbs into a large bowl and add in the sugar. Mix to combine. Then pour in the melted butter and mix to coat all of the crumbs with butter.
Line a cupcake pan with cupcake liners. Scoop a Tablespoon of the cookie crumbs into each cupcake liner. Using your hand, press the crumbs down firmly. Set the cupcake pan aside while you work the cheesecake filling.
(Sometimes I have some cookie crumb mixture left over. So if you do too, don’t worry.)
In a bowl of a stand mixer with the paddle attachment, mix the cream cheese until smooth on medium low speed, about 3 minutes. With the mixer on medium low speed, add in the sugar and mix to combine. Then add in the vanilla extract and mix. Slowly pour in the lightly beaten eggs and mix until the eggs are incorporated. Add in the sour cream and combine.
Chop the mini Twix bars into small pieces. Add them into the cheesecake batter and gently fold them in.
Using an ice cream scooper, scoop the cheesecake batter into each cupcake liner. Bake the cheesecakes at 275 degrees F for 30 minutes. Chill the cheesecakes overnight in the refrigerator.