These mini black bottom cheesecakes start out with a buttery cookie crust and then are filled with a creamy and delicious cheesecake filling and topped off with raspberry preserves. There’s no trick to these other than making sure you use baking liner cups to make these mini black bottom cheesecakes even easier because cleaning up the muffin pan is not issue.
Mini Black Bottom Cheesecakes
12 oreos, cookie parts only
3 T butter, melted
8 oz cream cheese room temperature
2/3 cup sour cream
¼ c sugar
2 1/2 teaspoon vanilla extra
¼ c cherry, strawberry or raspberries preserves, warmed
1/8 t salt
Prepare a muffin pan by lining it with baking liner cups. Add cookies and butter to a food processor and blend into crumbs. Preheat oven to 350 degrees. Add cookie crumbs to muffin pan and press down. A shot glass works great. Bake for 8 -15 minutes or just until it firms up.
In a blender mix cream cheese, sugar, eggs, vanilla, salt and sour cream until smooth.
Pour evenly over cookies in muffin tin, about ¾ the way up each. Bake for 15 minutes, they should be a little wiggly in the center. Do not over bake. Spread preserved evenly over each mini cheesecakes. Place muffin pan in the freezer for 20 minutes.
Remove cheesecakes from muffin pan, take off the wrappers and you’re ready to serve. Enjoy.