• Preheat the oven to 350 degrees and spray a mini muffin pan with non-stick cooking spray. Set aside

Strawberry Crunch

• In a food processor, pulse 10 Oreos until coarsely crushed.
• In a bowl add the crushed Oreos, and mix in the strawberry gelatin.
• Melt butter, and pour into the crushed Oreos mixture, and mix until incorporated.
• Spread onto a parchment lined baking sheet and bake at 350 for 10 minutes.
• Remove from the oven and let cool.

Strawberry Filling

• Add ingredients to a saucepan and bring to a boil over medium heat. Let boil until thick. Remove from heat and let cool.

Cookie Crust

• In a food processor, pulse 25 Oreos until finely crushed and then add to a medium bowl.
• Add melted butter to the cookie mixture. Stir to combine.
• Add enough cookie mixture to fill the bottom, and up the sides, of each space.
• Bake for 6 minutes at 350.

Cheesecake Filling

• Beat the cream cheese until smooth, approximately 2-3 minutes.
• Add eggs, sugar, and vanilla extract, and beat until combined.

Assemble the Mini Cheesecakes

• Add 1 teaspoon of strawberry filling on top of the baked cookie crusts.
• Spoon 1 teaspoon of cream cheese filling on top of the strawberry filling.
• Bake for 12 minutes, or until cheesecake filling is set.
• Remove from the oven and remove the mini cheesecakes from the pan, place on a wire rack, and let cool.

Homemade Whipped Cream

• In a medium bowl, beat heavy cream until thickened.
• Add half of the powdered sugar and beat for another 30 seconds.
• Add the remaining powdered sugar and vanilla, and mix until stiff peaks form.
• Place in the refrigerator until ready to use.
• Top each mini cheesecake bite with piped whipped cream and strawberry crunch topping.