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.
Loved itPosted the 19/02/2014, 06:02
Looks yummy! am gonna try to make this one today. more recipe please... more power! God blessPosted the 30/05/2013, 04:59
Worth trying...very economical!Posted the 12/04/2013, 07:28
I will try this....Posted the 19/01/2013, 12:45
The best!Posted the 16/11/2012, 20:25
Love ummmmmmmPosted the 08/11/2012, 13:17