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OREO CRUST
- 27 Oreos
- 6 tablespoons butter, melted
Chocolate Cheesecake
- 3/4 cup heavy cream
- 10 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1/3 cup sour cream
- 6 oz semi-sweet chocolate, melted
FOR SERVING / DECORATING
- 1/3 cup chocolate chips, melted
- fresh strawberries
DIRECTIONS:
OREO CRUST
- Crush the Oreo cookies in a food processor.
- Stir the crushed cookies and melted butter together.
- Line a muffin pan with a sheet of plastic wrap (or 2).
- Spoon the Oreo mixture evenly in the wells to get 10-12 total.
- Press down with your fingers to cover the base and about 1/3 to 1/2 up the sides.
- Place in the freezer to harden as you make the filling.
CHOCOLATE CHEESECAKE
- Whip the heavy cream until stiff peaks form.
- In a separate bowl beat together the cream cheese and powdered sugar.
- Beat in the sour cream and melted chocolate.
- Turn off the mixer and carefully fold in the whipped heavy cream.
- Spoon the cream cheese mixture into each crust, or spoon the batter into a piping bag and pipe the cheesecake into each crust.
- Place in the freezer to chill for 30 minutes, or in the fridge for 60 minutes (or longer).
- Carefully life the plastic wrap up to release the cheesecakes.
- Drizzle each cheesecake with melted chocolate and top with a strawberry.
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