– 30 Oreos– 2 tbsp butter melted– 2 8 oz. cream cheese bricks softened– 2 eggs– ½ cup sour cream– ½ cup granulated sugar– 2 small drops Kelly green gel food coloring– 5-6 oz. rolling Kelly green fondant
Preheat oven to 325 degrees. Line 2 standard-sized muffin tins with paper/parchment baking cups - set aside. Use a food processor to crush Oreo cookies into fine bits.
Add Oreo crumbs into a small bowl, followed by melted butter. Mix thoroughly. Pack approx. 1 ½ tbsp of the Oreo mixture at the bottom of each section of the lined muffin tins. Bake for 5 minutes.
Shape the fondant. Roll out spheres half of an inch thick. Press the six spheres together with the tops flaring out, slightly angled. Do this for as many mini cheesecakes as you have.
Once cheesecakes are done baking, allow to cool for about 15 minutes then refrigerate for 30 minutes. Place one fondant clover on each cheesecake. Serve and enjoy!