• Remove the cream in the oreo cookies separately using a blunt knife. Keep it aside
• . I have used 6 shot glasses and one muffin cup to set the cheesecake. If needed you can use a tart tin with removable base also.

Make the Crust

• Take the oreo cookies in a blender, add butter ,coffee powder and pulse to get a fine powder

Set the Crust in the Glasses

• Divide the cookie crumb among 6 shot glasses. I have used about 2 tablespoon of crumb for each glass. There was about 3-4 tablespoon crumb leftover, which was used in the muffin cup.
• If setting in a muffin cup, lay the cup with cling wrap, see to that some of it, hangs outside the cup, so it is easy to pull the cheesecake out after it is set.
• Let the base rest in the fridge, while we make the filling.

Make the Filling

• In a wide bowl, add labneh, the cream of the oreo cookies, and condensed milk. Using a electric beater, whisk it all together.
• Don't expect it to go fluffy, labneh doesn't aerate the way whipped cream does. What you want is a smooth, luscious cream that holds its shape. That's perfect.
• Want extra crunch? Fold in 2–3 tablespoons of roughly crushed Oreos here.

Fill the Glasses

• Add 2-3 tablespoon of this cream on top of the cookie crumb set in the shot glasses. After filling the 6 shot glasses, there was about ¼ cup of cream leftover, which i filled in the muffin cup.

Chill & Set

• Wrap the individual shot glasses with cling wrap and let this cheesecake sit in the refrigerator and set for atleast 5-6 hours minimum.
• Since it is set in shot glasses, it will ready in 3 hours itself, but if setting it in a big tart tin as one cheese cake, leave it to set for a minimum 6 hours.

Garnish and Serve

• To serve, remove the cling wrap, garnish it with little cookie crumb and mini oreos on top and serve immediately.