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+%
+% Copyright 2016 (c) Anna Schumaker.
+%
+\documentclass{../recipe}
+
+\recipeName{Vegan Oreo Mini Cheesecakes}
+\recipeMakes{30}{cheesecakes}
+\recipeSourceWeb{OMG! OMCs: Oreo Mini Cheesecakes}{SouthernVeganista.Wordpress.com}
+
+\begin{document}
+\begin{ingredients}
+\addIngredient{4 (8 ounce)}{packages vegan cream cheese, softened}
+\addIngredient{\twothirds cup}{soy or almond milk}
+\addIngredient{1 cup}{sugar}
+\addIngredient{1 cup}{vegan sour cream}
+\addIngredient{1 teaspoon}{vanilla extract}
+\addIngredient{\eighth teaspoon}{salt}
+\addIngredient{1 package}{Oreos, divided}
+\end{ingredients}
+
+\begin{steps}
+\addStep{Preheat oven to \textbf{\ftemp{275}}.}
+\addStep{Beat \ingredient{cream cheese} until smooth in a large mixing bowl.
+	 Gradually add \ingredient{milk}, \ingredient{sugar},
+	 \ingredient{sour cream}, \ingredient{vanilla}, and \ingredient{salt}.
+	 Beat until smooth.}
+\addStep{Coarsley chop \textbf{12} \ingredient{Oreos}.
+	 Stir into \ingredient{cream cheese mixture}.}
+\addStep{Line muffin tin with paper liners.  Place \textbf{1 whole}
+	 \ingredient{Oreo} in the bottom of each cup and fill almost to the
+	 top with \ingredient{batter}.  Bake \textbf{22 minutes}, roating pan
+	 halfway through.  Repeat until all batter is used.}
+\addStep{Let cheesecakes cool completely.
+	 Refrigerate at least \textbf{4 hours} before serving.}
+\end{steps}
+
+\addSuggestion{Cream Cheese}{Vegan Cream Cheese.}
+\addSuggestion{Sour Cream}{Vegan Sour Cream.}
+\end{document}