I use a mini cheesecake pan for these with 12 cavities. First, lightly grease the cavities with butter or baking spray and place one side of an Oreo in each cavity.
Preheat the oven to 250F
For the filling:
1 block of full fat cream cheese
1/2 cup of cotton candy floss sugar (or regular sugar and add cotton candy flavoring)
1 tsp vanilla
1 egg
a pinch of salt
Mix cream cheese and sugar on medium for about 2 minutes, then add the remaining ingredients.
Fill a pastry bag (and use a round tip)so you can easily fill in the cheesecake cavities.
Bake for about 20 minutes but keep an eye on them. They bake quickly since they are small. You can test them by also moving the pan back and forth. Cheesecakes should only slightly wiggle at that point and spring back when touched.
Cool for about 4 hours in the fridge before serving.
If you would like to top with buttercream as pictured, here is the basic vanilla recipe:
1 stick of butter
2 cups confectioner's sugar
1 tsp vanilla
1 tbs milk
Mix both butter and sugar on low speed and then add the remaining ingredients, mixing until well incorporated.
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