Oreo Cheesecakes
Oreo Cheesecakes
Ingredients
- Oreos, 42
- Cream cheese, softened 32 ounces
- Granulated sugar 1 cup
- Vanilla extract 1 tsp
- Large eggs, beaten 4
- Sour cream 1 cup
- Salt a pinch
Method
- Coarsely chop 12 Oreo cookies and keep the remaining whole.Preheat oven to 275°. Line standard muffin pans 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.Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.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. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.
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