Follow these steps for perfect results
PHILADELPHIA Cream Cheese
softened
sugar
BREAKSTONE'S Sour Cream
vanilla
eggs
OREO Cookies
divided
COOL WHIP Whipped Topping
thawed
fresh strawberries
sliced
Preheat oven to 350°F (175°C).
In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy.
Add sour cream and vanilla extract; mix until well combined.
Add eggs one at a time, mixing on low speed after each addition until just blended.
Coarsely chop 15 OREO cookies and gently stir them into the cheesecake batter.
Line a 24-cup muffin pan with foil or paper liners.
Spoon the cheesecake batter evenly into the prepared muffin cups.
Bake for 30-35 minutes, or until the centers are set.
Remove from oven and let cool completely in the muffin pan.
Refrigerate the cheesecakes for several hours, or until thoroughly chilled.
Chop the remaining OREO cookies.
Before serving, top each cheesecake with a dollop of whipped topping.
Garnish with fresh strawberry slices and chopped OREO cookies.
Expert advice for the best results
Ensure cream cheese is fully softened for a smooth batter.
Do not over-mix the batter after adding eggs to prevent a tough cheesecake.
Chill cheesecakes thoroughly before serving for best texture.
Garnish with additional OREO crumbs and seasonal fruits for added appeal.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Serve on a dessert plate, garnish with fresh fruit and a dusting of cocoa powder.
Serve chilled with a glass of milk or coffee.
Pair with fresh berries or a drizzle of chocolate sauce.
The bitterness of espresso cuts through the sweetness of the cheesecake.
Discover the story behind this recipe
A modern twist on classic American cheesecake.
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