• Preheat the oven to 350 degrees and line a 12-count muffin pan with paper liners or spray with non-stick cooking spray. Set aside

Lemon Crunch

• In a food processor, pulse 10 Oreos until coarsely crushed.
• In a bowl, add the crushed Oreos, and mix ½ of the lemon pudding and lemon juice into the cookie mixture.
• 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.

Lemon 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 of each paper liner.
• 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.
• Add cheesecake mixture to each of the liners, ¾ full, dividing the batter equally (might have a little leftover filling).
• Bake for 18-20 minutes or until the center is set but still jiggly..

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 with piped whipped cream, lemon crunch topping, and a strawberry slice.