Oreo Upside Down Mini Cheesecake

The boy of ours is really fond of Oreos cookies (but then, who isn't), but not so much of cheesecakes. Once I had asked him if he wanted some cheesecake (I had made some Strawberry Cheesecake), to which he had promptly replied, "No I want some Besan Laddoos." I had made some Besan Peda for him after a couple of days I think.
The husband and I love to eat cheesecakes but I do not make it often as the 4.5 year old would refuse to even try it! So when I came across this particular cheesecake recipe I got very excited. The best part, he can actually see the Oreo Cookie!
This is perhaps the easiest cheesecake I have ever made! And these cute little cuppies look so fancy no one would guess that making these is a breeze!

Ingredients: (This recipe made 9 individual cheesecake cuppies)

• Oreos - 9 for the liner + 3 for the batter
• Cream Cheese - 1 (8 oz) package (at room temperature)
• Sour Cream - 1/4 cup
• Sugar - 1/4 Cup
• Vanilla Extract - 1/4 tsp
• Egg - 1 large (room temperature)

Preheat oven to 350F. Fill an oven-safe container halfway with water and place it on the lower rack of the oven. This is to keep the oven nice and moist for the cheesecake. This step is more important if you are making a whole cheesecake and not in muffin tins but I do it anyways. Now place one oreo cookie in each of the paper-lined muffin cups. Crumble or roughly chop the remaining 3 cookies and keep aside. In a blender, cream together the cream cheese and sugar. To it add the sour cream, vanilla extract and egg and end till just incorporated. Add the crumbled cookies to the the mix and pulse once or twice till the cookie crumbs gets nicely mixed in the batter. Pour about 1/4 cup batter into the lined muffin cups and bake for 18 to 20 minutes till the middle is almost set. 

Once the cheesecake cuppies have cooled down, stick these into the fridge for at least 3 hours. Once these have set, peel off the liners and serve upside down!

PS: My son love them! 

Recipe adapted from here!