Mini Oreo Cheesecakes

1 package of Oreos, 30 whole & 12 coarsely chopped
2 lbs cream cheese, softened
1 cup sugar
1 tsp vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
dash of salt

Preheat the oven to 275 degrees.

Line standard muffin pans with muffin lines and place 1 whole cook in the bottom of each liner.

Beat the cream cheese at medium speed. Gradually add the sugar, beating until combined.  Beat in the vanilla. Drizzle in the eggs as you continue to beat the mixture. Blend in sour cream and salt. Stir in chopped cookies with a spoon or spatula.

Divide batter evenly among cookie-lined cups, filling almost to the top.

Bake, rotating the pans halfway through, until the filling is set. About 20-22 minutes.

Transfer to wire racks to cool. Refrigerate at least 4 hours.

Best served cold.

Oh, and be prepared for your mouth to die in heavenly ecstasy. Got it?


One Comment Add yours

  1. eppiwhy says:

    Hey! I made these this morning. I even “fourth’d” the recipe and it still made 12 cupcakes. Not only is this super-easy but super YUMMMYYYYYYYYY. Cannot wait to further indulge in these babies.


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