Ingredients

The following ingredients have 4 Servings
  • 42 Oreos, 30 left whole and 12 coarsely chopped
  • 2 pounds cream cheese, softened ((32 ounces))
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, lightly beaten
  • 1 cup sour cream
  • pinch of salt

Instruction

  • Preheat oven to 275°. Line standard muffin pans with liners (30 liners). Place 1 whole cookie in the bottom of each liner.
  • Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
  • Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
  • Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.