Cookies and Cream Cheesecakes

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 cup Granulated sugar
  • 1 pinch Salt
  • 1 tsp Vanilla extract

• Snacks

  • 42 Oreos

• Dairy

  • 2 lbs Cream cheese
  • 1 cup Sour cream

Found on the-girl-who-ate-everything.com

Ingredients

• 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

Directions

• 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.