Individual Oreo Cheesecakes

So... I discovered Pinterest lately. Interests? Desserts, sweets, cakes, and anything in between (not surprising).
Anyway, through Pinterest I found out that there is a massive amount of Oreo cheesecakes recipes on the internet! Who knew?... No wonder though - they are all so easy to make, look divine, and probably taste pretty good as well. 

We are so tiny!... Click us, we will get bigger :)

The following Oreo cheesecakes are inspired, well, by the other million Oreo cheesecakes out there... However(!) - these are exceptionally rich and decadent thanks to the fairly huge amount of chocolate used here. 
The cheesecake filling in this recipe is taken from a "Cheesecake with Raspberries and White Chocolate" recipe which appears on a Hebrew version/adaptation of "The Little Big Cook Book" that I have. 

Individual Oreo Cheesecakes
Yields: 12 individual cakes

WHAT:
for the bottom:

• 6 regular Oreo cookies

for the cheesecake filling:

• 16 ounces (454 grams / 2 packages) cream cheese, room temperature
• 2 eggs, room temperature
• 8 ounces (227 grams) white chocolate
• 150 grams sugar

for the chocolate frosting:

• 4 ounces (113 grams) semi-sweet chocolate
• 200 ml heavy whipping cream, divided to 150 ml and 50 ml (the 50 ml should be cold from the fridge)
• 1 heaping tsp vanilla pudding mix (powder)

for the decoration:

• 12 mini-Oreo cookies

HOW:

• Preheat oven to 350 degrees (F).
• Start preparing the chocolate frosting: Place semi-sweet chocolate and 150 ml of heavy cream in a medium microwave-safe/heat-safe bowl. 
• Heat bowl in the microwave or place it over a double boiler, stirring occasionally, until chocolate is fully melted, well combined with the cream and smooth. Set aside in room temperature for a few minutes to cool down. 
• Wrap bowl with plastic-wrap and put in the fridge until the cakes are ready to be frosted - at least 2 hours. 
• Pre-filling: Line a regular cupcake/muffin pan with paper liners. 
• Separate each one of the 6 regular Oreo cookie-sandwiches so that you will have 12 individual cookies. 
• Place each individual cookie at the bottom of each cavity in the pan, cookie-filling-side facing up. 
• Cheesecake Filling: Place white chocolate in a medium microwave-safe/heat-safe bowl. 
• Heat bowl in the microwave or place it over a double boiler, stirring occasionally, until chocolate is completely melted and smooth. Set aside. 
• Using a mixer with a flat beater attachment, mix together cream cheese and sugar until well combined. 
• Add the melted white chocolate into the mixer, continue mixing until well combined. 
• Add eggs into the mixer, one at the time (add second egg only after first egg is well combined into the mixture). If needed - stop mixer, scrape bowl sides and continue mixing until everything is well combined. 
• Using a couple of spoons, scoop ~1 1/2 or 2 heaping tbsp of the cheese mixture into each one of the pan cavities (on top of the cookie bottoms). Each cavity should be almost completely full (until about ~1/2 inch below the top edge). 
• Tap the pan on the counter a few times and shake it from side to side a little bit to flatten the cheese mixture in the cavities and eliminate any air-bubbles, if any. 
• Transfer the pan to the oven and bake for 30 minutes. Cakes will puff up. 
• Remove the pan from the oven and allow it to completely cool down in room temperature, at least 1-2 hours. Cakes will "deflate" and a small cavity will form at the center of each cake - it's perfectly OK. 
• At this stage, it is recommended to transfer the cheesecakes from the pan into the container in which the cheesecakes will go through their final cooling in the fridge. The container should be airtight. 
• Chocolate frosting: Clean your mixer bowl thoroughly [assuming you don't want raw eggs residue (from the cream-cheese filling prep) in your frosting]. 
• Remove bowl with semi-sweet chocolate ganache from the fridge, remove the plastic wrap. 
• Transfer the chocolate ganache into the clean mixer bowl. 
• Add 50 ml cold heavy whipping cream and vanilla pudding mix into the mixer bowl. 
• Using the mixer's whipping attachment, mix the frosting ingredients for ~1 minute until firm frosting is formed. 
• Transfer frosting into a pastry bag with a large star or round tip attached. 
• Fill the small cavities in the center of each cheesecake with the frosting. 
• Decoration: Top each cheesecake with a mini-Oreo cookie. 
• Refrigerate cheesecakes for at least 4 hours, preferably overnight. 
• Enjoy!

Leftovers? Keep cheesecakes in an airtight container in the fridge for 4-5 days. 

In case you're wondering... I photographed the upside-down cake before the frosting stage... :)