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Week Four: Oreo Cheesecakes

October 28, 2009 by Melissa

Or as I like to call them…Great Value brand chocolate sandwich cookie cheesecakes! So instead of a whole sandwich cookie in the bottom of the paper liner, I separated the “oreos” and used one of the cookies for the bottom “crust”. I crumbled the oreos into big chunks and stirred them into the batter for a chunky cookie cheesecake. It made 27 mini cheesecakes!

And a great thing about these (as opposed to most other “cupcakes”) is that you can freeze them and eat them forever! Well, maybe not forever…

And they bake for 22 min which happens to be just long enough to write a letter to a friend! I wrote mine to my Jessi in Espana! And I paid for the stamp (98 cents!) all in pennies…but that’s a different story!
These cheesecakes are primarily for Shannon, who needs a pick-me-up 🙂

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Filed Under: Cake and Cupcakes

About Melissa

I am a passionate gluten-free baker and blogger who has moved to Memphis, TN from Fayetteville, AR. I have two kiddos, two pups, and LOVE fitness, yoga, and finding new ways to stay sustainable and green in my home.

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I'm Melissa! This is a space for gluten-free treats and eats, a more natural lifestyle, health and beauty, family travel and sustainability. I hope you stay awhile and enjoy!

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Melissa is a passionate healthy baker, fitness enthusiast, and food photographer. She lives just south of Memphis, TN!
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