Cookies and Cream Cheesecakes
makes 30 cheesecakes
oreo cookies, 30 left whole; and 12 coarsely chopped
(2 lbs) cream cheese, softened
eggs, lightly beaten
1Pre heat oven to 275 degrees. Line a standard muffin pan 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 extract.
2Drizzle in eggs, a little at a time. Beat in sour cream and salt.
Stir in chopped cookies by hand.
3Divide batter evenly among cookie lined cups, filling each cup almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes.
4Transfer to wire racks to cool completely. Refrigerate at least 4 hours, (or up to overnight). Remove from tins just before serving. Best when served really cold!!
You can garnish with fresh whipped cream and crumbled oreos, if desired.