For the Cookie Crust:
20 Oreo cookies classic variety, do not remove the white center
4 Tablespoons (57g) unsalted butter melted
For the Mini Cheesecakes:
16 ounces (454g) brick-style full-fat cream cheese room temperature
1/2 cup (113g) full-fat sour cream room temperature
1/2 cup (99g) granulated sugar
2 teaspoons vanilla extract
2 large egg yolks room temperature
1 large egg room temperature
1/2 cup (140g) salted caramel sauce divided, homemade or store-bought
1/3 cup (76ml) heavy cream
12 pecan halves
1/2 cup (85g) mini chocolate chips
1/4 cup (28g) chopped pecans
Instructions
For the Cookie Crust:
Preheat the oven to 325 degrees (F). Line a 12-mold cupcake pan with paper liners. Spray liners lightly with non-stick baking spray and set aside until needed.
Place the Oreo cookies in the body of a small food processor – or blender – and pulse until the cookies are very fine crumbs.
In a large bowl, combine the cookie crumbs with the melted butter and stir well to combine.
Divide the mixture evenly between the cupcake liners and press it firmly into the bottom – and slightly up the sides – of each mold.
Bake crusts in a preheated oven for 5 minutes. Remove from the oven and place the tins on a wire rack to cool while you make the filling. Reduce the oven to 300°F.
For the Mini Cheesecakes:
In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until smooth.
Add sugar and vanilla and beat smooth, scraping down the sides and bottom of the bowl as needed. On the lowest speed, add in the eggs and yolk and beat until combined.
Turn the mixer off and, using a rubber spatula, gently stir in 1/4 cup of the salted caramel sauce and all of the heavy cream, mixing until evenly combined.
Divide the filling evenly among cups, pouring it on top of the prepared crust layer. The molds will be very full. Top each mini cheesecake with a pecan and a few mini chocolate chips.
Bake in the preheated oven for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes.
Remove the pan from the oven and place the pan on a wire rack to cool completely. Once cool to the touch, place the pan in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.
Store in the refrigerator, in an airtight container, until needed. Cheesecakes will keep for 5 days. Allow to come to room temperature for 20 minutes before serving.
Right before serving, drizzle generously with remaining salted caramel sauce, and sprinkle with a few more chocolate chips and chopped pecans.
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