Ingredients:
Ingredients
22 oreo cookies, 15 left whole and 6 coarsely chopped
1/2 cup of sugar
2 large eggs room temperature lightly beaten
1/2 cup sour cream
1 pound cream cheese ( I used 2 packages of light philadelphia cheese)
1 tsp of pure vanilla extract.
pinch salt
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Preparation:
Preheat the oven to 275˚F. Line a standard muffin tin with paper liners.
Place one whole cookie in each paper lining.
In a large mixing bowl, beat the cream cheese on medium high speed until smooth. Gradually add in the sugar, mix until very well combined. Beat in the vanilla. Drizzle in the eggs, a bit at the time, beating to combine and scrapping down the sides of the bowl as need it. Beat in sour cream and salt.
Stir in the chopped cookies by hand.
Divide the batter between the cookie filled cups, filling each almost to the top. I had some left over, and I made to more in my ramekins. bake for about 22 minutes or until filling is set.
Transfer to wire rack to cool completely. Refrigerate in tins for at least 4 hours.
Enjoy!
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