cookies and cream cheesecakes

How To Make cookies and cream cheesecakes

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  1

  Pre 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.
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  2

  Drizzle in eggs, a little at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
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  3

  Divide 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.
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  4

  Transfer 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.
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