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1
Preheat oven to 325u00b0F. Line 12 muffin tins with paper liners and set aside.
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2
Start out by making the cookie dough. Place softened butter into a medium sized bowl. Stir in sugars until well incorporated. Stir in vanilla, salt and flour. It may seem too dry at first, but it should all mix in. Once flour is no longer visible, mix the dough with your hands.
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3
The heat of your hands should help keep things sticking together. Mix in chocolate chips and form the dough into a log with the same diameter as the Oreo cookies. Score the top of the dough to get even pieces and then slice. The dough will lose a little of its shape after cutting, so press the edges together and smooth out as best as you can to make them look more round.
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4
Place dough rounds on top of Oreo cookie and press down lightly to help it stick. If the dough circles were a little too big (like mine were), just press the overlapping dough up to be flush with the side of the cookie, and then smooth the top. Place these into the prepared muffin tins and set aside.
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5
To make the cheesecake filling, whip cream cheese in large bowl. Slowly pour in sugar and flour. Scrape down the sides and mix again briefly. Whip in vanilla extract and egg until incorporated. Scrape sides and whip again.
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6
Spoon 1 heaping tablespoon of cheesecake mix over each cookie stack and spread on top and around the cookie. The cheesecake mixture is thick, so this can be a little finicky. (This recipe makes just enough cheesecake to cover these, so be sure to start with smaller amounts covering the tops and adding extra spoonfuls from there.)
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7
Bake for 20 minutes or until cheesecake is set completely. Cool to room temperature and then refrigerate until completely chilled. Once ready to serve, remove paper liners and top with mini chocolate chips.
