Oreo Cheesecake Cupcakes

Ingredients

Crust

• 18 whole oreos
• 1/4 cup unsalted butter (melted)

Cheesecake

• 16 ounces cream cheese
• 3/4 cup sugar
• 1/4 sour cream
• 1 TBSP flour
• 3 egg whites
• 1 TSP vanilla extract

Chocolate Mousse

• 3 egg yolks
• 6 TBSP powdered sugar
• 1 2/3 heavy whipping cream
• 5 ounces chocolate chips
• 4-5 crushed Oreos
• 2-3 TBSP milk

Steps

Crust

• Preheat oven to 350 degrees. Line cupcake pans with cupcake liners
• Stir together melted butter and crushed Oreos. Press 1/2 TBSP Oreo mixture into bottom of cupcake liners. Bake 5 minutes, cool

Cheesecake

• In a large bowl, beat cream cheese on medium until smooth. Add sugar and sour cream and beat on medium speed until combined. Add egg whites, one at a time, beating on low after each. Do not over mix
• Beat in vanilla and flour. Spoon cheesecake into cupcake liners to make cup almost full. Bake 20-25 minutes. Remove from oven and allow to cool at room temperature, then transfer to fridge

Chocolate Mousse

• In medium sauce pan, stir together egg yolks, powdered sugar and 1/3 cup heavy whipping cream. Cook over low until it begins to thicken, whisking constantly
• Remove from heat and stir in chopped chocolate until melted. Let cool to room temperature, stirring occasionally
• Separately beat remaining 1 1/3 cup heavy cream. Whisk 1/4 of cream into custard. Fold remaining cream gently but thoroughly
• Stir in crushed Oreos. Fill piping bag 1/2 full of mousse and pipe topping onto each cupcake. Keep refrigerated.