• Preheat the oven to 350 degrees and spray a mini brownie pan with non-stick cooking spray. Set aside

Raspberry Crunch

• In a food processor, pulse 10 Oreos until coarsely crushed.
• In a bowl add the crushed Oreos, and mix in the raspberry gelatin.
• Pour melted butter into the crushed Oreos mixture, and mix until incorporated.
• Pour onto a parchment lined baking sheet and bake at 350 for 10 minutes.
• Remove from the oven and let cool.

Raspberry Filling

• Add ingredients to a saucepan and bring to a boil over medium heat. Let boil until thickened. Remove from heat and let cool.

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, and up the sides, of each space.
• Bake for 6 minutes at 350.

Cheesecake Filling

• Beat the cream cheese until smooth, approximately 2 minutes.
• Add egg, sugar, and vanilla extract, and beat until combined.

Assemble the Mini Cheesecakes

• Add 1 teaspoon of raspberry filling on top of the baked cookie crusts.
• Spoon 1 teaspoon of cream cheese filling on top of the raspberry filling.
• Bake for 12 minutes, or until cheesecake filling is set.
• Remove from the oven and remove the mini cheesecakes from the pan. Place on a wire rack, and let cool.

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 bite with piped whipped cream and raspberry crunch topping.