Cookies & Cream Cheesecake Deep-Fried Oreos 

Ingredients:

For the Cheesecake Filling:

8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup crushed Oreos
For the Coating and Frying:

1 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1 cup milk
Vegetable oil, for frying
12 Oreo cookies
For the Garnish:

Powdered sugar, for dusting
Additional crushed Oreos, for sprinkling
Instructions:

Prepare the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Gently fold in the crushed Oreos until well combined. Set aside.
Stuff the Oreos:
Take each Oreo cookie and carefully twist it apart. Place a spoonful of the cheesecake filling on one half of the Oreo, then place the other half back on top, pressing gently to seal. Repeat with all 12 Oreos.
Make the Batter:
In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In another bowl, beat the egg and milk together. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Heat the Oil:
In a deep skillet or pot, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C).
Fry the Oreos:
Dip each stuffed Oreo into the batter, ensuring it is fully coated. Carefully place it in the hot oil. Fry a few at a time, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until golden brown.
Drain and Cool:
Use a slotted spoon to remove the fried Oreos from the oil and place them on a paper towel-lined plate to drain excess oil.
Garnish and Serve: