Preheat your oven to 150 C / 300 F and place the wire rack at center of the oven. Spray a mini cheesecake tray (one with the loose bottoms) with non-stick cooking spray or line 12 muffin cups with paper liners.
Prepare the crust:
Roughly break the Oreo cookies and place into the food processor. Using the chopping blade, pulse the processor so that the cookies are coarsely broken.
Add the melted butter one tablespoon at a time and pulse after each addition and check if the cookies are sticking together when pinched. You may not need all the melted butter.
Press a heaping tablespoon of the Oreo crumbs on the bottom of each cheesecake cup. Cover with a cling film and refrigerate while you make the filling.
Prepare the filling:
Take the cream cheese in a large bowl and using a hand mixer beat the cream cheese on low speed until smooth.
Add the sugar and beat until combined. Scrape down the sides and bottom of the bowl as needed.
Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and sour cream.
Take the cheesecake pan out from the refrigerator and evenly divide the filling among the 12 cups.
Bake the cheesecakes for about 18 - 20 minutes or until firm on the sides but the centers of the cheesecakes are still a little wet and wobbly.
Remove from oven and place on a wire rack. Let them cool for 30 minutes or more and then remove from pan. Cover with plastic wrap and refrigerate overnight until firm.
Garnish you mini Oreo cheesecake with fresh strawberries and serve chilled.
Notes
Tip: The cheesecakes may dent down while cooling but that doesn’t make any difference to the taste. They are anyhow amazingly delicious!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2017/02/mini-oreo-cheesecake/