Ingredients

The following ingredients have 12 Servings
  • For the Crust
  • 18 oreos
  • 5 Tbsp melted butter
  • For the Filling
  • 2 8oz. cream cheese, room temperature
  • 1/4 cup sugar
  • 2 eggs
  • 3 1/2 tsp Frangelico Hazelnut Liqueur
  • Toppings: Left over oreo crumbs, 2 Tbsp hazelnuts, chopped

Instruction

  • For the Crust Place oreos into a food processor and pulse until you have small crumbs. Remove and place into a medium size bowl. Add the butter and mix with a spatula. Grease down a 12 cupcake tin and place 1 Tbsp of oreo crumbs into each piece. Pat down with a spoon or finger to make sure its secure. Place in freezer for at least 1 hour. For the Filling Preheat oven to 325 degrees. In a large bowl beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time along with the frangelico liqueur. Beat until everything is mixed. Using an ice cream scoop or large spoon fill all the tins evenly. (You should have enough mixture for 12 cups exactly. Beat the tin on the counter a couple of times to level out the mixture in the tins. Bake for 20-25 minutes. Let it cool for 15 minutes and then remove cheesecakes. (You may need to use a butterknife to go around the edges to loosen them up.) Top with left over oreo crumbs and hazelnut pieces.