Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Makes about 14 cups
INGREDIENTS
12 Oreo cookies, finely crushed
4oz white chocolate, divided (I used Ghiradelli)
2-8oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla
2 eggs
12+ tbsp strawberry preserves
Directions:
Preheat oven to 350F. Line cupcake pan with liners
Press about 1tsbp of crushed cookie into bottom of each cupcake liner. Melt 3oz white chocolate in a microwave safe bowl in 15-30 sec intervals. Be careful not to burn chocolate. Set aside.
In a stand mixer with a flat beater, beat cream cheese, sugar and vanilla until well blended. Add melted chocolate; mix well. Add eggs, one at a time, until blended. Fill cupcake liners almost to the top.
Bake for 20-25 minutes or until almost set. Cool 5 minutes. Spread about 1+ tbsp preserves on top of each cupcake. Melt remaining chocolate and drizzle over cheesecake. Refrigerate for about 4 hours or overnight.
[NOTES: I put the remaining melted white chocolate in a ziplock bag and snipped off a little corner to drizzle. Easy cleanup!]