Kraft's recipe for Oreo upside-down mini cheesecakes uses whole Oreo cookies as the crusts for the cheesecakes, and it includes chopped Oreo cookies in the cream cheese batter. Kraft also offers an easy recipe for Oreo truffles.
To make Oreo upside-down mini cheesecakes, place paper liners in 12 muffin cups, and put an Oreo cookie on the bottom of each cup. Use a mixer to blend 16 ounces of softened cream cheese with 1/2 cup of sugar in a bowl. Incorporate 1/2 cup of sour cream and 1/2 teaspoon of vanilla. Beat in 2 eggs, one at a time, and fold in 7 chopped Oreo cookies.
Transfer the batter into the muffin cups, and bake it at 350 degrees Fahrenheit for 20 minutes or until the centers are close to setting completely. Allow the cheesecakes to cool before chilling them in the refrigerator for three hours. Extract the cheesecakes from their liners, and serve.
To prepare the Oreo truffles, finely crush 36 Oreo cookies, and set aside 1/4 cup of the crumbs. Combine the remaining crumbs with 8 ounces of softened cream cheese, and roll them into 1-inch balls. Freeze the balls for 10 minutes before dousing them in 16 ounces of melted semisweet chocolate and placing them on a lined sheet pan. Decorate the truffles with the reserved Oreo crumbs, and allow them to firm up in the refrigerator for one hour.