Ingredients
21 Oreo cookies, 15 left whole, 6 coarsely chopped
2 - 8oz packages cream cheese, at room temperature
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup sour cream
1/8 teaspoon salt
Instructions
Preheat the oven to 275 degrees. Line muffin tins with paper liners and place 1 whole Oreo cookie in the bottom of each lined cup. In a large bowl, use an electric mixer to beat the cream cheese until smooth. Add the sugar and beat until combined. Beat in the vanilla then add the eggs, one at a time, beating until combined. Beat in the sour cream and salt. Do not over-mix. Stir in the chopped Oreo cookies. Divide the batter among the cookie-lined cups, filling each almost to the top. Bake until the filling is set, about 22 minutes. Transfer to wire racks to cool completely inside the muffin tins. Refrigerate at least 4 hours, or overnight, before serving.
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