+For the cortex:

°16 full Oreo, well ground in food processor

°3 tbsp melted butter


+For filling:

°16 ounces (2-8 ounces) cream cheese

°1/2 cup sugar

°2 Eggs

°1 1/3 cup sour cream

°3 tbsp Irish Bailey cream

°1 teaspoon vanilla extract

°6 ounces semi-sweet chocolate, melted and slightly cooled


+To glaze the ganache:

°4 ounces bittersweet chocolate, rough chopped

°1/2 cup heavy cream

°2 teaspoons light corn syrup




– Oven scares to 350F.


– Combine the ground oreo and melted butter in a bowl until well combined. Put it in 24 small cups of cheesecake. Press the bottom of each cup until the crust is flat. If you have a small cup or container small enough, this works well. Partially bake for 10 minutes and remove from the oven.


– In a large bowl with a hand-held blender or holder, whisk the cream cheese and sugar until light and thin. Whisk in the eggs, one by one.


– Steer in sour cream, billy, vanilla.


– Pour or pour into cups of cheesecake pan to fill just under half a cup. Then add the melted chocolate to the rest of the mixture. Fill the cups with about 3/4 full.


– Bake for 25-28 minutes until the cheesecake is cooked. Remove to a wire shelf to cool.


– Again, the cheesecakes were cooled, the edges were unwrapped with a plastic knife and removed from the pan by pressing the removable bottoms. Arrange it on a piece of tarpaulin paper and make the glaze.


Enjoy !

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also
Back to top button