When I was a little girl, Ma did a horrible thing, she made these little cheesecakes, but with cherry pie filling. Ick. Why couldn’t she be cool and make them with Oreo’s? Because the cherry pie filling was pretty and festive, and no one back then ever heard of crumbling up Oreo’s for use in other treats. They were for dunking and that was it! For a neighborhood New Year’s Eve party, I brought a batch of these made with Oreo’s, much to the delight of the kids and adults. The thing that the kids loved? The Oreo’s. The thing that the adults liked? These are not overly sweet which highlights the tanginess of the cream cheese. If you want to be all 1970′s, go ahead and top with cherry pie filling, but if you want to be your kids’ Super Hero? Use Oreo’s.
Although she did not use Oreo’s way back when, Ma is still my Super Hero.
Preheat oven to 350 degrees. In a large bowl, using your stand mixer or a hand mixer, blend cream cheese, sugar, eggs, and vanilla until smooth, light, and fluffy. Place an Oreo cookie at the bottom of 24 (4 ounce) mason jars or 24 paper cupcake liners in a muffin tin. Fill each a bit over halfway with cream cheese mixture. Rough crumble the rest of the cookies, and top the cakes, pressing the crumbles lightly down into the batter. Bake for 14-17 minutes or until just about set. Will be slightly soft in center but will firm up as they cool. You want to avoid getting these browned- slightly golden is ok. Allow to cool, then freeze or refrigerate. Makes 24 cakes.
PS- We all do love a little sweetie for our coffee break, so I think these can fit in the breakFAST category. Right?