MINI COOKIES & CREAM CHEESECAKES

In a food processor, add Oreo cookies and pulse to fine crumbs. Add in the melted butter and pulse until the mixture is combined. Lightly coat a 12-count mini cheesecake pan with cooking spray. Add about 1 tablespoon of the crust mixture to each cheesecake tin and press firmly into bottom. Place pan in the fridge to chill. In a bowl mix softened cream cheese with Chocolate Chip Cookie Dough Dip & Dessert Mix mix until combined. Add Cool Whip and fold in until combined. Place filling over crust in cheesecake cups and return to fridge.

Topping: Place your mixing bowl in the freezer or fridge 5-10 minutes before starting. Beat the cream cheese on medium-high speed for 2-3 minutes until smooth and free of lumps. Scrape down the sides of the bowl occasionally. Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture. Beat on medium-high speed until soft peaks form. Add the icing sugar and beat until stiff peaks form. Gently mix in half of the crushed Oreos. Place in a piping bag and refrigerate or use immediately.
Pipe whipped cream onto cheesecakes, drizzle with chocolate syrup and sprinkle with remaining crushed Oreos.