Total Tme: 45 minutes
Ingredients:
Crust:
12 Oreo's
1 1/2 Tbsp of Butter
Cheesecake Filling:
4.5 oz (3/4 cup) of semi-sweet chocolate chips
2/3 cup of sugar
2 tbsp cocoa powder
1 pinch of salt
12 oz of soften cream cheese
2 large eggs
1 tsp of vanilla extract
1/4 cup heavy cream
1/4 cup sour cream
Topping:
Store bought(canned0 cherry pie filling
1 1/4 cups heavy cream
2 1/2 tbsp sugar
1 tbsp of vanilla
Directions:
Preheat oven to 325 degrees
In large mixing bowl blend together Oreo's and melted butter.
Divide the mixture evenly between 12 baking cups.
Press cookie mixture into a even layer
Bake for 5 minutes, then remove from oven and allow for cooling.
In mixing bowl, mix together sugar, cocoa and salt until no clumps remain
Add cream cheese to the mixing bowl and with electric hand mixer combine together until mixture is smooth. Make sure cream cheese is softened.
Add one egg to mixture and combine until fully combined
Add second egg and vanilla, then mix.
Melt 3/4 cup of chocolate chip, let cool, then add to mixture and combine
Add heavy cream and sour cream until all ingredients are fully combined.
Forcefully tap bowl on counter about 30 times to release air bubbles.
Scope mixture into baking cups, filling close to top
Bake at 325 degrees for 20 minutes, I had to bake mine for 25 minutes. The main thing is to make sure they are not gooey on the inside.
After cupcakes are baked, let cool for 1 hour
Store in air tight container in refrigerate at least 2 hours before adding topping.
In mixing bowl, mix heavy cream on low to medium speed until soft peaks form.
Add in sugar and vanilla, mix until stiff peaks form.
Spread mixture on to cupcakes leaving a small indention in the middle
Scoop cherry filling on to middle of cupcake.
Refrigerate at least 2 hours before serving.
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