Mini Rolo Cheesecakes

Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.

In a small bowl, mix the Oreo crumbs and melted butter until well combined.

Divide the mixture evenly among the cupcake liners and press firmly to form a crust. Bake for 5 minutes, then set aside to cool.

Make the Cheesecake Filling:

In a large bowl, beat the cream cheese, light brown sugar, and flour together until smooth and creamy.

Add the sour cream and vanilla extract, mixing until well combined.

Add the eggs one at a time, beating on low speed after each addition until just blended. Do not overmix.

Gently fold in the chopped Rolos.

Bake the Cheesecakes:

Evenly divide the cheesecake filling among the prepared crusts in the muffin tin.

Bake for 18-20 minutes, or until the centers are set. Turn off the oven and leave the cheesecakes in the oven with the door slightly open for about 10 minutes.

Remove the cheesecakes from the oven and let them cool to room temperature. Then refrigerate for at least 2 hours, or until fully chilled.

Make the Chocolate Whipped Cream:

In a medium bowl, whip the cold heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract together until stiff peaks form.

Assemble the Cheesecakes:

Once the mini cheesecakes are chilled, top each with a dollop of chocolate whipped cream.

Drizzle caramel sauce and chocolate sauce over the top, then garnish with a Rolo.

Serve and Enjoy