After weeks of procrastinating, I finally got down to making that cheesecake I promised *myself*. I adapted the recipe from AllRecipes – Easy Philly Oreo Cheesecake to suit my tastebuds and the size of the cake. I decided to make cupcakes since they take a shorter time to cook and also I like my bakes bite-sized.
Ingredients:
- 8 OREO Cookies, processed to fine crumbs in a blender (I chose to take out the frosting part – not a fan of it)
- 1 tablespoon butter, melted
- 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
- 1/4 cup sugar
- 1/4 teaspoon vanilla
- 1 egg
- 1/4 cup chocolate chip (optional)
Method:
- Heat oven to 170 degrees C. Add butter to cookie crumbs; mix well. Press firmly onto bottom of 8 tart liners (I used those chinese egg tart alfoil liners).
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add egg, beating just until blended. Add in chocolate chips and stir gently with a spoon. Pour over prepared crust (about 1-1/2 spoons per liner).
- Place tray of water in the rack below your baking tray. Bake 15 min. or until centre is almost set. Cool. Refrigerate 2 hours or overnight.
