Mini Coffee Cheesecakes

Ingredients

The Crust

• 12 Oreo cookies (not double stuffed)
• 4 tsp Butter, melted

The Cheesecake

• 12 oz Cream Cheese, softened
• 2/3 cup white Sugar
• 2 TBSP Coffee Syrup (found near other coffee syrups)
• 2 TBSP Flour
• 2 Eggs

The �Hazelnut Grounds�

• 6 Oreo cookies
• 2 TBSP Hazelnut Syrup
• Serves: 12

Directions

1. Preheat oven to 300F.
2. In a food processor, chop up 12 of your Oreos until their are no large chunks remaining.
3. Pulse in the melted butter.
4. In a lined muffin tin, place a spoonful of the cookie crumb mixture evenly in all 12 liners.
5. Use the back of a spoon or your fingers and press down the cookie crumbs and out to the side a bit to make the crust and set aside.
6. In a large mixing bowl, beat the cream cheese until it is smooth.
7. Mix in the coffee syrup, sugar and flour.
8. Add in the eggs.
9. Fill the muffin tins to about 1/4 inch from the top.
10. Bake in oven for 15-18 minutes until they are firm, but still a little jiggly in the center if you shake them.
11. Let them cool fully then place them in the fridge for 4 hours or overnight.
12. When you are ready to serve them, pulse your remaining 6 Oreos in your food processor.
13. Pulse in your hazelnut syrup.
14. Spoon a heaping teaspoon on top of each mini cheesecake and enjoy!