16.3ozPackage of original refrigerated biscuits8 count
8ozcream cheese
1/4cupwhite granulated sugar
2Tbspsour cream
2Tbspheavy whipping cream
3/4cuppowdered sugar
2 1/2Tbspheavy whipping cream
10-12Oreo cookiesfinely chopped
Instructions
Preheat oil in a fryer, dutch oven or a medium sauce pot to 340-350°F. (If using a pot on a stove top, I recommend a medium setting.)
Beat cream cheese, sugar, sour cream and 2 Tbsp of heavy cream in a bowl for 2-3 minutes. Transfer cheesecake mixture into a piping bag fitted with a pastry filling tip. Set aside.
Chop Oreo cookies and place them into a wide, shallow bowl. Set aside.
In another wide and shallow bowl, whisk powder sugar and 2 1/2 tbsp of heavy cream until smooth. Set aside.
Open the can of refrigerated biscuits and carefully take them apart. Fry biscuits, 2-3 at a time, until golden brown. Flip to the other side and fry until that side is golden brown as well.
Place some paper towels under a wire rack. Take out cooked doughnuts and place them on the wire rack to cool.
Let doughnuts cool for a couple of minutes. Then, fill each doughnut with some cheesecake mixture from the piping bag.
Dip each doughnut top in the glaze first and then, dip them in crushed Oreo cookies.