Mini Oreo Cookies & Cream Orange Cheesecakes

My hubby is not a huge cheesecake fan. Therefore I never make it. Because let's face it . . . I would hate knowing I ate a whole cheesecake by myself! I mean just the thought of it makes me feel guilty and in a need of at least a 6 mile run. And even though I wanted to make a cheesecake for one of the Junior League meetings I chair, a whole cheesecake for 7 gals would still leave me with too much "temptation leftovers."

So why not make minis? My inspiration came from my friend Marina's blog, Yummy Mummy. And the recipe is adapted from Martha Stewart. Gotta give credit where credit is due! : )

Very important ingredient. DO NOT SKIP!

Find yourself a cute helper : )

The rest of the ingredients:

1 pound cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

2 large eggs, lightly beaten

1/2 cup sour cream

pinch of salt

18 Oreos, left whole

8 Oreos, crushed

Zest of one orange

Line standard muffin tins with 18 paper liners. Place an Oreo in each liner. Preheat oven to 275 F.

Beat cream cheese on medium speed until smooth. Add 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scrape down the sides of the bowl. Add sour cream and salt. Fold in crushed cookies and orange zest.

Pour batter into muffin cups, filling almost to the top. Bake until sides are set but centers are wobbly, about 20 minutes. 

Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.