Cookies and Cream Cheesecakes
Yield: 30 cheesecakes
42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt
Preheat oven to 275°. Line standard muffin pans with 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.