Ingredients:

  • 24 Oreo Cookies (finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces full fat cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly squeezed lemon juice

Instructions:

  1. Preheat the oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.
  2. Combine the finely crushed Oreos and melted butter in a bowl until the mixture resembles wet sand.
  3. Spoon the mixture into the bottom of each liner (about 1 ½ tablespoons each) and firmly press down to create a tight base. Bake the crusts for 5 minutes, then remove and cool slightly.
  4. In a large bowl, beat the softened cream cheese and sugar together until completely smooth and lump-free. Scrape down the sides of the bowl.
  5. Beat in the sour cream, vanilla extract, and lemon juice until just combined.
  6. Add the eggs one at a time, mixing only until the yolk disappears after each addition. Stop mixing immediately once the last egg is incorporated to avoid overmixing air.
  7. Divide the batter evenly over the slightly cooled crusts, filling each liner about ¾ full.
  8. Place the muffin tin inside a large roasting pan. Carefully pour boiling water into the roasting pan to create a water bath (bain-marie), ensuring the water comes about halfway up the sides of the muffin liners.
  9. Bake for 20–25 minutes. The edges should look set, but the centres will still have a slight wobble.
  10. Turn off the oven, prop the door open slightly, and allow the cheesecakes to cool inside the oven for 30 minutes to prevent cracking.
  11. Remove the cheesecakes from the water bath, let them cool completely on a wire rack, and then refrigerate for a minimum of 2 hours (preferably overnight) before serving.