Total time: 45 min
Serving: 48 mini cupcakes
30 Oreos cookies
1/2 stick of butter
8 oz. Ghiraldelli semisweet chocolate chips (melted in the microwave –for about one minute. Stir until completely melted).
2 Tbsp -all-purpose flour
1 cup Sugar
1 Tsp vanilla
4 eggs (room temperature)
4 packages of cream cheese (8oz)
48 mini cupcake pan
Mini paper liners
strawberry (optional –decoration)
Chocolate Sauce Ingredients
½ cup heavy cream
¼ cup whole milk
1/8 cup water
1/8 cup unsweetened cocoa powder
1 Tbsp light corn syrup
1/8 Tsp salt
5 ounces Ghirardelli semisweet or dark chocolate chips
½ Tbsp unsalted butter
1/8 Tsp vanilla extract
Preheat oven to 325F. Line a mini cupcake pan with paper liners. Set pan aside.
To make crust:
Using a food processor, crush Oreo Cookies. Melt ½ stick of butter and mix it with the cookie crumbs. Using a spoon, transfer cookie mixture to the mini cupcake pan and press it evenly into the bottom with clean and dry hands.
To make chocolate sauce:
Mix heavy cream, milk, water, corn syrup, salt, and cocoa in a medium saucepan. Bring to a simmer over low-medium heat, stir with a wooden spoon until the cocoa powder has completely dissolved.
Remove from the heat. Add chocolate, butter, and vanilla to the mixture. Stir until chocolate is completely melted and sauce is smooth. Set aside.
To make cheesecake filling:
Melt cream cheese (1 mint.) and place it in the stand mixer. Add sugar, vanilla, and flour. Mix well. Add chocolate (make sure it isn’t hot) and mix. Add eggs (one at a time) until just blended. DO NOT OVER MIX.
Place evenly the mixture inside the pan. Bake about 13-15 minutes until the center is almost set. Take it out of the oven, let it cool, and lift in the fridge overnight. Top it with chocolate sauce and strawberries.