Ingredients:
For the Taco Shells:
12 Oreo cookies, finely crushed
2 tablespoons unsalted butter, melted
For the Cheesecake Filling:
1 (8 oz) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped cream or whipped topping
Additional crushed Oreos for garnish
Chocolate syrup or melted chocolate for drizzling (optional)
Directions:
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Preheat your oven to 350°F (175°C). Prepare a taco mold or drape foil over an upside-down muffin tin to create a makeshift mold.
Mix the finely crushed Oreo cookies with melted butter. Press this mixture into the taco molds, creating a thin layer.
Bake the Oreo taco shells for about 10 minutes. Let them cool completely before gently removing from the mold.
For the cheesecake filling, beat the cream cheese, powdered sugar, and vanilla extract in a bowl until smooth.
Fold in the whipped cream or whipped topping until well combined.
Fill each Oreo taco shell with the cheesecake filling.
Garnish with additional crushed Oreos and drizzle with chocolate syrup or melted chocolate if desired.
Serve immediately or chill in the refrigerator until ready to serve.