Mini Oreo and salted caramel cheesecake

Ingredients

6 oreo cookies
20 gr (1,5 tbsp) of unsalted butter
100 gr (1/2 cup) of cream cheese
50 gr (1/4 cup) of mascarpone
50 gr (1/4 cup) of sugar
1 egg
1 egg yolk
pinch of salt
seeds of 1 vanilla pod, or 1 tbsp of vanilla sugar
For the salted caramel
1 tbsp of Dulce de Leche*
1 tbsp of mascarpone
Some coarse salt
Preparations

Preheat the oven to 180 C (356 F)

Scrape out the white stuff and crumble the cookies (I personally put them in a ziplock bag and mash them with a dough roller)

Mix the crumbles with the butter until you have a firm mix

Grease five holes of a muffin tin and divide the cookie mix over them

Press firmly and bake for 10 minutes

Meanwhile, take the cream cheese, the mascarpone and the sugar and mix well

Add the egg and the egg yolk and mix some more

Finally, add the salt, and the vanilla, mix until everything is well incorporated

After the 10 minutes, take out the cupcake form and divide the cream cheese mixture evenly over the 5 holes

Bake them for 30 minutes

Take out and leave to cool

For the salted caramel
Take the dulce de leche and the mascarpone and mix them together in a sauce pan (or another pan with a thick bottom) over low heat.

Add salt to your liking

Keep whisking until you have a thick sauce

Take the pan of the stove and let it cool down a bit.

Poor/spread some of the caramel on the cheesecakes before serving