Ingredients

The Base

7 oz Oreo cookies (200 g)

3 tbsp butter (45 g), melted

The Chocolate Cheese Filling

10 oz full fat cream cheese (280 g), room temperature

1/3 cup sugar (65 g)

1 cup sour cream (210 g)

1 tsp vanilla extract

1/4 tsp salt

4 oz semisweet chocolate (110 g)

2 large eggs , room temperature

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Instructions

The Base

Blend Oreo cookies in a food processor until you get a fine mixture. Skip this step if you're using already
made crumbs. Pour into a bowl together with butter and mix well.

Line a 12 hole muffin pan and distribute the mixture evenly into every hole. Using the back of a small
spoon, press the mixture evenly. Place in the freezer for 30 minutes.

The Chocolate Cheese Filling

Chop chocolate and melt in microwave. You can also use double boiler method. Set aside and leave until
it has cool slightly before using.

Add cream cheese into a bowl and using a handheld mixer, whisk on lowest speed just until it gets
creamy. Now add in sugar, sour cream, vanilla and salt. Mix everything well.

Now add in the melted chocolate and mix everything together. Set aside.

Crack both eggs into another bowl and lightly whisk them. Add the eggs into cheese mixture and fold
everything together with a spatula. Divide the batter evenly into the muffin pan.

Bake in a preheated oven (no fan) at 285ºF (140ºC) for 25 minutes or until when you gently shake the
pan, the surrounding of the cheesecakes has set and the center wiggles.

Remove from the oven and cool completely before placing the pan in the fridge for min 8 hours.

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Assembling

Remove the cheesecake from the pan (use a knife or offset spatula to help lift them out). Peel the liners
and place the cheesecakes on a serving plate. Drizzle some melted chocolate on top and sprinkle some
chocolate shavings. Enjoy!

Note: please read my tips on how to get it right in my post above.

Tried this recipe?

Mention @elmundoeats and tag #elmundoeats!

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