Ingredients

The following ingredients have 4 Servings
  • 42 Oreos, almost one whole package, 30 left whole, and 12 coarsely chopped
  • 2 pounds cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • Pinch of salt

Instruction

  • Preheat oven to 275 degrees F (yes, that’s the correct temperature!). Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
  • With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
  • Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. 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. (Note: If you can’t wait to eat one until they’re chilled – I know I couldn’t – keep in mind that they’ll taste MUCH better after they chill).