Mini Cherry Cheesecakes with Oreo Crust
How to Make It
Preheat the oven to 350˚F.
Coat a 12-count muffin tin with nonstick spray.
In a food processor, chop Oreo cookies until they are crumbs. Add melted butter and process to combine. Evenly divide the mixture among the muffin tins, about 1 1/2 tbsp each, and gently press down to create the crusts. Bake for 7 minutes or until set. Let cool 10 minutes.
Beat the cream cheese and 1/3 cup sugar with an electric mixer on medium speed until smooth. Evenly divide the mixture among the muffin tins, about 1/4 cup each. Bake for 15 minutes or until set. Cool on a wire rack for 1 hour. Cover and refrigerate at least 1 hour.
While the cheesecakes are in the fridge, make the cherry reduction. In a small saucepan, combine cherries, bourbon, 2 tbsp sugar, and cinnamon. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer for 8-10 minutes until thick and syrupy, stirring often. Let cool to room temperature.
To serve, remove cheesecakes from muffin tin and let sit at room temperature for 10 minutes. Top each with cherry reduction.