Mini Oreo Cheesecake by Catherine Chong

Ingredients:
250g cream cheese
60g sugar
2 eggs separated
1tsp vanilla essence
150g whipping cream
Oreo crumbs (Note 1)
12 pieces Oreo biscuit without cream

Method:
1) lay paper cup in tin and scoop a tsp of Oreo crumbs in the cup n press the crumb to flatten. Then preheat oven at 150 celcius. And start boiling water for the water bath in step 7.
2) beat cream cheese with 30g sugar at low speed until cheese is smooth.
3) add in vanilla, egg yolk, whipping cream and beat at low speed for another minute.
4) in another bowl, beat egg white until soft peak, add 30g sugar and beat until stiff.
5) fold egg white in the cream cheese batter. Do not over mix.
6) scoop batter in the cup ad top with a piece of Oreo.
7) bake in water bath for 20minutes.(Note 2)
8) after baking, leave cake in the oven with the oven door ajar to cool.
9) fully cool the cheesecake and transfer to fridge and chill for at least 4 hours before consume.

Notes:
1. To make Oreo crumbs, put some Oreo biscuit without cream in plastic bag and mash it using roller. It will become powder form. Alternatively, it is also sold in baking shops. 
2. In the photo above, the paper cup was placed in a tin, the tin was places in a tray. Pour some hot water in the tray so the tin is placed around hot water ie water bath.