Mini Oreo Cookie Cheesecake - No Bake Easy

I am a bit of a traditionalist when it comes to Cheesecake, 

but every now and then when time is short I cut corners. 

This is a prefect example, easy to make, taste wonderful, 

and in the mini form show above they are just to cute!

Makes 16 mini 2 inch cheesecakes (or one 8 inch cheesecake)

Ingredients
Crust:


1 1/2 cup crushed graham cracker

1/4 cup packed light brown sugar

7 tablespoon unsalted butter (melted)

Cheesecake:
2 ¼ cups heavy cream
1 pound cream cheese, softened
2/3 cup sugar
½ teaspoon salt
1 tablespoon lemon juice
2 teaspoon vanilla powder
¾ cups Oreo Cookies, crushed

Directions
Crust:
Combine graham cracker crumbs with sugar.


Add melted butter and blend until combined.


Press into pan. Set aside. 

If you are using the regular 8 inch spring form pan, press crumbs on bottom and up the sides about 1/2 to 1 inch.

Cheesecake:
Beat heavy cream until medium peaks form. Set aside in refrigerator.

Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (about 3-5 minutes).

Add cream cheese mixture to heavy cream and beat just until incorporated.

Gently fold in Oreo cookies.

Fill chosen pan with a slight mound at the center, as the cheesecake will settle.

Refrigerate for at least 6 hours to set or overnight for best results.

Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreo's.