# OREO Upside-Down Mini Cheesecakes

Source: https://www.oreo.com/recipe/oreo-upside-down-mini-cheesecakes-130632

Servings: 12 · Total time: 4h

Everyone's favorite part of a great cheesecake is always the OREO Cookie crust. These mini cheesecakes are extra fun to eat because we put the best part right on top!

## Ingredients

- 19 OREO Cookies, divided
- 2 pkg. (8 oz. each) brick cream cheese, softened
- ½ cup sugar
- ½ cup sour cream
- ½ tsp. vanilla
- 2 eggs

## Directions

1. Heat oven to 350°F.
2. Place 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; set aside.
3. Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in chopped cookies. Spoon into muffin cups.
4. Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours.
5. Remove cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up.

## Nutritional Information

- Calories: 280
- Total fat: 19g
- Saturated fat: 10g
- Cholesterol: 90mg
- Sodium: 240mg
- Total Carbohydrate: 23g
- Dietary fiber: 1g
- Total sugars: 17g
- Protein: 4g
- Calcium: 6% DV
- Iron: 4% DV

## Tips

- Wrap each cheesecake with foil; place in freezer-weight resealable plastic bag. Freeze up to 3 weeks. When ready to serve, unwrap cheesecakes; refrigerate 4 hours or until thawed.
- Prepare using Neufchatel cheese and reduced-fat sour cream.