Valentine’s Day Specially Designed 36 Cakes And Cupcakes
FOR THE CRUST
24 Oreo biscuits
4 tablespoons of melted butter
1/8 teaspoon pinch of kosher salt
FOR THE LITTLE ONES
4 (8 ounces) blocks of cream cheese, softened
1 1/4 c. sugar
3 big eggs
1/4 c. sour cream
2 tablespoons all-purpose flour
1 tablespoon pure vanilla extract
1/2 teaspoon Kosher salt
15 Oreo biscuits, cut into large pieces
6 Oreos, halved
6 Oreos, minced
Preheat the oven to 325 ° C and grease an 8 “or 9” spring loaded pan with cooking spray. Crust: In a plastic bag with a large zipper or in a food processor, crush the Oreo until fine crumbs are formed. Put in a bowl and pour in the melted butter. Add salt and stir until the crumbs are completely covered and moist. Press the Oreo mixture into the pan and 1/3 of the sides and pack well.
Making cheesecake: In a large bowl, mix with a hand mixer cream cheese and sugar until no lumps are formed. Add the eggs one at a time, then the sour cream and the vanilla. Add the flour and salt and beat until everything is together. Pour the mixture over the crust.
Wrap the bottom of the pan with aluminum foil and place on a large baking tray. Bake until the center of the cheese cake moves only slightly (about 1 hour and 30 minutes). Turn off the heat, keep the oven door open and allow the cheesecake to cool in the oven for 1 hour.
Remove the foil and cool the cheesecake for at least 5 hours and into the night.
Whip the whip top around the edge of the cheesecake and place one half oreo between each tablespoon. Sprinkle the crushed Oreo in the middle before cutting and serving.