MINI TWIX CHEESECAKES

Ingredients

Crust:

1. 20 regular Oreos
2. 1/4 cup salted butter melted
3. 1 Tbsp. granulated sugar

Cheesecakes:

1. 16 oz. {2 pkg.} cream cheese
2. 1/2 cup light brown sugar
3. 1 tsp. pure vanilla extract
4. 2 large eggs
5. 1/2 cup sour cream
6. 12 mini Twix bars roughly chopped

Topping:

1. 1/2 cup milk chocolate chips
2. 1/4 cup heavy cream
3. Caramel ice cream topping {Or for a homemade version try this Caramel Topping from Mom on Timeout}

Instructions

1. Preheat oven to 275ºF.
2. Grind the Oreos into fine crumbs in a food processor. Add the melted butter and the sugar to the crumbs and mix until crumbs are fully coated.
3. Place cupcake liners in a cupcake pan and spoon one Tbsp. of crumbs into each liner and press down firmly.
4. With your electric or stand mixer, whip the cream cheese until smooth, 2-3 minutes. Add the sugar and mix well. Add in the vanilla and eggs and mix until just combined. Add the sour cream and incorporate completely.
5. With a rubber spatula, fold in the chopped Twix bars until evenly distributed.
6. Scoop about 2 Tbsp. of filling into each cupcake liner and then bake for 30 minutes. Let cool to room temperature on a cooling rack.
7. Meanwhile, place chocolate chips in a medium-sized bowl.
8. In a small saucepan, heat the heavy cream over medium heat and bring to a simmer. {Don't boil!}
9. Pour the cream over the chocolate chips and let sit for 3 minutes before stirring and then mix until completely smooth.
10. Drizzle the chocolate and caramel topping over the cheesecakes.
11. Place cheesecakes in the refrigerator for at least 4 hours before eating.

For more detail highheelsandgrills

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