Oreo cheese-cupcake.

INGREDIENTS.

18 oreos

2½ tablespoon butter

400g cream cheese

½ cup warm milk

4g gelatin

75g castor sugar ( or 37.5g if you want it less sweet )

INSTRUCTIONS.

1. Separate the cream from the cookies using a knife into 2 bowls.

2. Put the cookies into a ziploc bag and using a rolling pin, crush them as fine as you can. Save ¼ cup for later.

3. Take the cookie crumbs and place them into a mixing bowl and add in the butter. Mix well and you should end up with a wet sand like texture.

4. Press the crumbs evenly onto the bottom of the cupcake cups. I used to teaspoon to flatten it. Set aside in the refrigerator.

5. Cook the cream cheese over a low heat. Use a mini whisk to help break the cream cheese up.

6. Once the cream cheese has melted, add the sugar and the cream from the oreo, carefully stirring to make sure there are no more lumps.

7. Dissolve the gelatin in the milk and then add into the cream cheese mixture until it starts to bubble a little. Remove from heat.

8. Pour the mixture into the cupcake cups. Smooth the top with a teaspoon.

9. Take the cookie crumbs that was set aside earlier and sift it on top of the cheese cake.

10. Refrigerate for at least 4 hours.