Cream Cheese

Ingredients

• Oreo Cookies crushed, enough to make 1 ½ cups crushed
• 4 tbsp. butter
• 3 – 8 ounce packages of cream cheese
• 1 1/3 cups sugar
• 2 tsp. vanilla
• ½ cup unsweetened cocoa
• 3 eggs
• 3 ounces semi-sweet baking chocolate, melted
• Nutella, optional
• Raspberry Jelly, optional

Instructions

• Preheat oven to 325 degrees. Line 2 cupcake pans with liners (I prefer to use foil because the cheesecake is heavy).
• Melt the butter and combine with the crushed Oreo’s. Spoon a heaping tablespoon of the mixture into each of the liners and press the mixture down. Set the pans aside.
• Mix the cream cheese in a mixer until smooth. Add in the sugar and vanilla, mix to combine. Add in the cocoa powder and mix to combine. Add in one egg at a time until combined. Add in the melted chocolate and mix to combine.
• Pour the cheesecake mixture into the liners, enough to fill it up ¾ of the way up. The batter will be thick so will need to even the cheesecake batter in the liner.
• Bake 28-30 minutes, until the cheesecakes have set in the center. Let cool until room temperature. Store in the refrigerator.
• I added Nutella and Raspberry Jelly to the top of my cheesecakes, feel free to do so. For the Nutella, warm ½ cup in the microwave for 30-45 seconds with 1 tbsp. of milk. Stir to combine and add a dollop on the cheesecakes. For the Raspberry Jelly, warm for 30-45 seconds in the microwave and add a dollop on the cheesecakes. Let the cheesecake's chill so the topping firms up.