Chocolate Oreo Raspberry Cheesecakes

About a month ago I needed to make two desserts for two different things that were happening at the same time.  (story of my life!)  Well I searched for a good cheesecake recipe because my husband thought it sounded good, and I figured that is a great, peanut free idea! (One of the kids at one of the events has a BAD peanut allergy). I found this recipe for raspberry swirl cheesecakes and thought that I would make a double batch so as to feed both the masses.  I got all the ingredients and my regular grocery shopping done and was in the check out lane when I had a sinking feeling and decided to read the ingredients to my gram cracker crumbs... lo and behold, right on the box it says 'may contain peanuts!'  UGH!!!!  I could have seriously made a horrible mistake, but thankfully it was caught in time!  But being in the check out lane I had to think quick.  I looked to my right and saw a stack of Oreos and a new recipe, with chocolate came to mind!!  So here it is, my twist on the original recipe!

Chocolate Oreo Raspberry Cheesecakes

1 box of Oreo cookies

6 oz. fresh raspberries
2 T. granulated sugar

2 lbs cream cheese, at room temperature
1 1/2 C. granulated sugar
pinch of salt
1 tsp. vanilla extract
4 eggs
2-4 T. cocoa powder (depends on how chocolaty you want it)


Preheat the oven to 325*.  Place cupcake liners in a muffin tin and spray lightly with cooking spray.  Drop on Oreo into each liner.
Make the raspberry sauce by mixing the raspberries and 2 T. of sugar in a food processor or blender.  I used my blender because it does an amazing job at pureeing things. Process until smooth and then pour through a sieve to remove any seeds. set aside.
Next you want to make the cheesecake filling.  By beating the cream cheese with a mixer (I used my hand held) until it is fluffy. Mix in the sugar until smooth and then add in the vanilla, salt and cocoa powder.  Beat in one egg at a time, making sure it is incorporated well before adding another.
Pour the cream cheese mixture into each cupcake liner until about 2/3 full (it was about 2 heaping Tablespoons) then dollop a few drops of raspberry sauce (about 1 teaspoon) onto each cheesecake.  With a toothpick swirl together to give it a marble effect.
Put in the oven and cook for 20-25 minutes.  transfer to a wire cooling rack and then place in the refrigerator for a few hours to get cold.