INGREDIENTS IN OREO FILLING RECIPES

Steps:

• Line a 12-cup muffin tin with paper liners. Place 1 Oreo in each of the liners. Place the remaining 12 Oreos in a large ziptop bag and crush with a rolling pin.
• In the bowl of stand mixer fitted with a paddle attachment, beat the cream cheese on medium until smooth, about 2 minutes. Add the sugar, sour cream, vanilla and salt. Beat until smooth and creamy, about 2 more minutes.
• In a medium bowl, whisk the heavy cream until stiff peaks form. Add the whipped cream to the cream cheese mixture and fold just until combined. Add 1 cup of the crushed Oreos and fold until combined.
• Spoon the cream cheese mixture into each muffin liner (about 1/4 cup each) and smooth the top. Sprinkle all over with remaining Oreos.
• Chill the cheesecake bites until firm and set, at least 6 hours or up to 2 days.

Steps:

• Line a baking sheet with parchment paper. Pulse the cookies in a food processor to fine crumbs. Remove 2 tablespoons crumbs to a small bowl and reserve. Add the cream cheese and pulse until it just comes together. Transfer to a large bowl and knead a few times until completely combined.
• Roll into 24 balls, each about 2 heaping tablespoons. Transfer to the prepared baking sheet and refrigerate until chilled through, about 45 minutes. 
• Put the semisweet chocolate in a medium heatproof bowl with 1 tablespoon oil. Put the white chocolate chips in another medium heatproof bowl with the remaining tablespoon oil. Melt the chocolate mixtures one at a time, stirring occasionally, over a double boiler until smooth.  
• Drop one truffle at a time into the semisweet chocolate mixture, using two forks to evenly coat. Tap any excess chocolate off, then return to the baking sheet. Drizzle with the white chocolate mixture, then quickly sprinkle with the reserved cookie crumbs. Continue until all the truffles are coated and decorated. Return to the refrigerator to set, about 5 minutes. Serve chilled.