Sugar Free Oreo Cheesecake Mini's

These are a crowd-pleaser for any special occasion and will be sure to put a smile on everyone's faces!

Ingredients

• Vegetable cooking spray
• 2 packages sugar free Oreos or Murray sugar free chocolate sandwich cookies
• 2 tablespoons butter, melted
• Two, 8 ounces packages reduced-fat cream cheese, softened (do not use fat free)
• 1 cup Splenda
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1/2 cup reduced fat sour cream
• 3 large eggs

Instructions

• Preheat oven to 300 degrees. Spray a muffin pan with the cooking spray and set aside.
• Pulse one package of the sandwich cookies until the texture of damp sand - add butter and pulse until blended.
• Using a tablespoon, place a standard amount into each of the muffin cup bottoms.
• Press a shotglass or small glass into center of each cup which will press down the bottom and push remaining crumbs up the sides.
• In a large bowl blend softened cream cheese with Splenda until smooth.
• Beat in the vanilla, and sour cream until blended.
• One at a time, beat in eggs until well blended.
• Fill each muffin cup to the top.
• Bake for 20 to 25 minutes - cheesecakes should be slightly puffed at edges and not indented in center.
• Remove from oven and cool on a wire rack for 10 minutes.
• Once completely cooled, cover tightly with plastic wrap and chill overnight or at least 5 hours.
• Remove from the muffin tin, add whipped cream and a sugar free Oreo half as garnish.