Bite-size Blueberry Cheesecakes

1: Preheat oven to 275F. Line muffin tin with cupcake liners. Place 1 oreo in each liner. Place a few blueberries (6-7) on the cookie.

2: In the bowl of a mixer fitted with a whisk, beat cream cheese until soft. Add in sugar slowly then vanilla.

3: While mixer is running, drizzle in eggs. Add sour cream and salt. Mix until everything is fully combined.

4: Transfer batter in a piping bag (or ziploc bag) and pipe on the blueberries, until you reach the top of the muffin liner.

5: Bake for 25 min. Cool completely in the refrigerator.

6: In a mini blender, combine blueberries, banana and water. Blend until smooth.

7: In the bowl of an electric mixer, start whisking cream. Add icing sugar gradually. Once whipped, fold in blueberry sauce.

8: Transfer to a piping bag, or ziploc bag.

9: Pipe cream on each cheesecake, only when cooled. Place in the refrigerator to set.