Individual Cookies'N'Cream Cheesecakes
- BASE:
- Oreo Crumbs
- melted butter
- Filling:
- Philadelphia Brick Cream Cheese, softened
- sugar
- flour
- 1 cup whole liquid egg
- sour cream
- 2 cups Oreo Medium Cookie Pieces
- Base Mix crumbs and butter together.
- Press mixture, dividing it equally, onto bottom of 12, 4-inch springform pans.
- Bake in preheated convection oven at 375F for 10 minutes.
- Cool.
- Filling In mixer with paddle attachment, beat cream cheese, sugar and flour at LOW speed for 2 minutes, then at MEDIUM speed for 3 minutes or until the mixture is smooth.
- ADD eggs.
- Mix at LOW speed for 30 seconds.
- Stop mixer; scrape bowl well.
- Add sour cream; beat at LOW speed for 30 seconds.
- Stop mixer; scrape bowl well.
- Mix at LOW speed for 5-10 seconds longer.
- Fold in OREO Pieces.
- POUR mixture over crusts, dividing equally; bake in preheated convection oven at 275F for 20 - 30 minutes, or until just set, with a pan of water on the bottom rack.
- REMOVE from oven.
- Run sharp knife around edges to loosen.
- Cool on racks at room temperature.
- Refrigerate overnight before cutting.
base, oreo crumbs, butter, filling, cream cheese, sugar, flour, liquid egg, sour cream
Taken from www.kraftrecipes.com/recipes/individual-cookiesncream-cheesecakes-93956.aspx (may not work)