Oreo Cheesecake Bites

Oreo Cheesecake Bites

Ingredients:

          For the crust:

• 24 whole Oreo cookies (I buy 1 package of Oreos--use 24 for the crust and chop the rest for the filling)
• 5 Tbsp butter, melted

           For the filling:

• 2 (8 ounce) packages cream cheese, at room temperature
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 1/2 tsp salt
• Remaining Oreos, chopped (I buy 1 package of Oreos--use 24 for the crust and chop the rest for the filling)

          For the chocolate coating:

• 16 ounces high quality milk or semi-sweet chocolate (like a Hershey's bar or Ghiradelli chocolate chips)
  

Instructions

For the crust:

1. Preheat oven to 350 degrees F. Line an 8x8'' baking dish with a large piece of aluminum foil, pressed tightly up the edges of the pan. Spray with non-stick cooking spray.
2. Place Oreo cookies in a food processor and pulse until small crumbs. Stir in the melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for about 8-10 minutes. Remove from oven and allow to cool while you make the filling.
   

For the filling: 

3. Reduce oven to 325 degrees F.
4. In a mixing bowl beat the cream cheese and sugar until smooth and fluffy, about 3 minutes. On low speed, add in the sour cream, eggs, vanilla, flour, and salt and beat until just combined.  (Don't over mix!) Pour the batter over the Oreo crust and bake for 35 to 40 minutes, or until cheesecake is set (the center may still be slightly jiggly.) Allow to cool completely on a wire rack. Freeze for 3 hours, or until very cold and firm, or overnight.
   

Coat in chocolate:

• Once frozen, lift cheesecake by pulling gently on the foil and lifting it out of the pan. Use a sharp knife to cut the cheesecake into 36 bite-size squares (6 by 6). Freeze for 10 minutes.
  
• Dip the cheesecake squares in melted chocolate and set them on a wire rack to set up.