Mini Oreo Cheesecakes

These were mass-produced for my speech team carbo-load!
I also take pride in the fact that I garnered rave reviews from seven non-sweet-loving Chinese guests when these little cheesecakes were served for dessert at the dinner party my parents hosted last night.
Cheesecake, chocolate-covered strawberries, and souffles are three desserts with the common misconception that they are very difficult to make- which is quite a pity because they are actually three of the easiest desserts to create, and I looove me some chocolate covered strawberries! Or, better yet, chocolate-covered strawberry cheesecake. Cue the heavenly hallucinations...
Found this recipe on food.com. I shall blame that website for how tight my jeans will soon be getting.  ;P

Mini oreo cheesecakes

RECIPE: (makes 12)
*2 packages of 8 ounce cream cheese, or 16 ounces
*1/2 cup sugar (I used about 3/8 ish cup so they wouldn't be too sweet)
*1/2 teaspoon vanilla
*2 eggs
*12 oreos (or wafer cookies)

PREPERATION:
1.) Mix cream cheese, sugar, and vanilla until well blended

2.) Add in the eggs; mix until blended
3.) Place one cookie into each paper-lined muffin cup, and spoon batter evenly into each cup

4.) Bake for around 20 minutes, though I would say probably 18-19 minutes are sufficient, or the tops will start to brown.
5.) Remove and let cool. Refridgerate for at least 3 hours before serving.
* I cup them in half before serving, but you can pop 'em whole!

Nuts and Seeds

God help me.
My mother has discovered marshmallows. She is pan-melting mini marsmallows by the pack and covering them with walnuts, sesame seeds or puffed rice grains to attempt to create the not-too-sweet candies dipped in childhood memories of growing up in China.
They were right. Nostalgia can be dangerous. And now my house is filled with pans of sesame and rice candy.

Okay, okay, maybe the takeover of chinese candy may not be the worst thing in the world. You can probably see that from the fact I am shoving handfuls in my mouth right now.