Oreo Cheesecake Bites

I love cheesecake about as much as anybody. I'm not so crazy about Oreos just because I'm a bit of a cookie snob and don't care for store bought cookies...except maybe for a few of the Pepperidge Farms varieties. However, it turns out that Oreos go tremendously with cheesecake. These little beauties are not my own invention and I didn't change the recipe one bit. They're perfect the way they are.

I found these on Pinterest courtesy of Mel's Kitchen Cafe. I loved that they were cheesecake, they were bite-sized, and the recipe made enough for me to take to church and share. So, I gave them a go and they WENT....fast! Everyone loved them and I think you will too!

Oreo Cheesecake Bites
Makes 36 or more bites depending on size













INGREDIENTS:
36 Oreo cookies, divided
4T. Butter
4 pkgs. (8oz. each) Cream Cheese, softened
1 cup Granulated Sugar
1 cup Sour Cream
1t. Vanilla
4 large Eggs
4oz. Semisweet Chocolate
4oz. White Chocolate

DIRECTIONS:
1. Line a 9x13" baking pan with foil, with ends extending over sides.
2. Finely crush 24 Oreo cookies.
3. Melt 1/4 cup butter; mix with crumbs and press onto bottom of prepared pan.
4. In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended.
5. Chop remaining cookies and gently stir into batter; pour over crust.
6. Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
7. When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours.
8. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray.
9. Melt the semisweet chocolate and white chocolate in separate bowls (I used the microwave, stirring after 30 second intervals until melted).
10. Pour the melted chocolate into a ziploc bag, one for the semisweet, one for the white. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bites.
11. Chill the bites until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.

NOTES:
* I used Ghirardelli 4oz. chocolate bars in this recipe. They melt beautifully and it's some of the best chocolate around.
* Snip a SMALL hole in the frosting bag, better to cut too small a hole and have to do more than vice versa. Gravity is very helpful and you could end up with chocolate everywhere if you're not careful. Holding the tip of the bag up until you're ready to drizzle is helpful also
* Keep a paper towel handy to wipe your knife as you're cutting these. Too much cheesecake on your knife causes each subsequent cut to be messier and tears up the bites.
* I used a food processor to crush the first 24 Oreos, but you could also put them in a ziploc bag and pound them with your rolling pin.