Ingredients
1 pck of Oreos, 8 left whole, and 2 coarsely chopped
1/2 pck cream cheese, room temperature
1/2 cup aising sugar
1 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup whipping cream
pinch of salt
Method
1. Preheat oven to 180C. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in whipping cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight).
We would not want to send all of our money on the cake to realize that it wasn’t worth it. Malaysia Oreo cheesecake
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