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


  • 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



  • 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


  • 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.

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