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White Chocolate Strawberry Mini Cheesecakes

Ingredients

  • 21 Oreo cookies finely crushed
  • 6 T. unsalted butter melted
  • pinch of salt
  • 4 oz. Ghirardelli White Chocolate Bar broken into small pieces
  • 16 oz. 2 blocks cream cheese, softened
  • 2/3 c. white sugar
  • 2 t. vanilla extract
  • 2 large eggs
  • 1/3 c. strawberry preserves
  • Whipped cream and fresh strawberries for serving

Instructions

  • Preheat oven to 350 degrees and line 20 muffin cups with foil liners.
  • Mix together the Oreo crumbs, melted butter and pinch of salt to form the crust.
  • Fill each muffin cup with about a tablespoon of crust and tamp down with the back of a spoon to made the crust even on the bottom of each muffin cup.
  • Microwave the white chocolate until just melted. Stir with a spatula until smooth.
  • With a hand or stand mixer, whip together the cream cheese and sugar for about a minute, until fluffy. Add the eggs and vanilla and beat until smooth. Add the white chocolate and beat again until smooth.
  • Stir in the strawberry jam by hand with a spatula.
  • Evenly fill the muffin cups with the cheesecake batter, about 1/4 cup per muffin.
  • Bake for 20 – 22 minutes, until cheesecakes are puffed and slightly jiggly.
  • Allow to cool in pans for at least 15 minutes. Remove to a cooling rack or plate and refrigerate for at least 2 hours before serving.
  • To serve, top each mini cheesecake with whipped cream and a fresh strawberry.