Mini Oreo Cheesecakes

Mini Oreo Cheesecakes Recipe!!
I have seen this Recipe in so many places (tumblr.com, Pinterest.com, Foodnetwork.com) and I have always wanted to try them! I never really got around to it because I thought it was going to be way to hard to make, but when I read the "How To".. it actually wasn't so bad! So I decided to make them! I was so exited, I went to the store, go all the stuff to make it, followed the instructions and baked them. When I was waiting for them to cool off, I went to watch TV upstairs. Well, 2 hours latter I was reminded by the growl in my stomach, and went down stairs for my well deserved treat... but to my surprise, my brother and his friends ate them all. I guess I will never know how they taste, because I am way to lazy to make them all over again. But I hope you enjoy them.. tell me how they are!

Makes 30

Ingredients:
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt


1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. 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.