Chocolate Cheesecake Cupcakes

I recently made these for a JROTC parent meeting and they were an absolute hit! They are very good and very easy to make! I hope you enjoy!

Ingredients:

- One pack of oreos
- 4 packages (8 oz each) of cream cheese, softened
- 1 cup sugar
- 2 tbsp flour
- 1 tsp vanilla
- 8 oz. semi-sweet chocolate, melted, cooled slightly
 (You will need a little bit more if you want to put some on top)
- 4 eggs
- Powdered sugar (optional)
- TIN cupcake foils

1. Heat oven to 325 degrees, put the tin foils into the cupcake pan and put one oreo in the bottom of each. You have to use tin foils because if you use the paper ones, the cheesecake will stick to them.
2. Beat cream cheese, sugar, flour, and vanilla with mixer until well blended.
3. Add melted chocolate and mix well.
4. Add eggs, 1 at a time, mixing on low speed after each just until well blended.
5. Put batter into each cupcake foil until it's about 1/2-3/4 full
6. Bake 30-35 minutes
7. Let cool
8. (Optional) I sprinkled powdered sugar over the top of each cupcake and put 3 semi-sweet chocolate chips on top. It made for a nice touch. :)

You can also use this recipe for a regular sized cheesecake. Here's how you do it.

You need 9-inch springform pan, 18 oreos, crushed and 2 tbsp butter,melted in addition to the items listed above. (You only need the 18 oreos though, not 18 + 1 pack) After you preheat the oven and before the first step above, mix the cookie crumbs and butter and press onto the bottom of your springform pan. Bake for 10 minutes. Continue with steps 2-4. Pour batter into your springform pan and bake for 55 mins-1 hour or until the center is almost set. Run a knife around the rim of the pan to loosen cake. Cool before removing rim. Refrigerate for four hours. You can also top this with powdered sugar. You can add chocolate chips, blueberries, strawberries, etc. on top as well.

I haven't made the regular sized cheesecake yet, so if you do, let me know how it turns out! Enjoy!