12-14 Oreo Cookies
3 tablespoons Unsalted Butter, melted
8 ounces Cream Cheese, softened
1/3 cup Sugar
1 ½ teaspoons Vanilla Extract
2/3 cup Ricotta Cheese
2 Eggs, lightly beaten
1 cup Cherries, pitted, and roughly chopped
2 tablespoons Bourbon
2 tablespoons Honey
Preheat oven to 350 degrees Fahrenheit. Spray a 12-count muffin tin with non-stick spray.
In a food processor, pulse the Oreo cookies until they are crumbs. Add the melted butter and pulse for 30 seconds to combine. Evenly divide the Oreo mixture between the muffin tins. Press Oreo mixture firmly to create the crust. Bake for 5 minutes. Set aside.
Beat together the cream cheese and sugar until completely smooth. Add the ricotta, vanilla extract, and eggs; beat until completely smooth. Evenly divide the mixture between the muffin tins. Bake for 15 minutes until set. Remove from the oven to cool. Cover and refrigerate until ready to serve. Before serving let sit at room temperature for 10 minutes.
While the cheesecakes are baking, make the cherry reduction. In a small sauce pot, combine cherries, honey, bourbon, and cinnamon. Bring to a simmer. Simmer over low heat for 8-10 minutes until thick and syrupy. Let cool to room temperature. Spoon a small of the cherry sauce over each cheesecake to serve.
Photographed by Alli Shepherd.