These were definitely tasty little cheesecakes and extremely easy! The cutest part is that you just use a whole Oreo cookie at the bottom of each cupcake liner as the crust. I figure I can re-create just about any type of cheesecake in this form and perhaps just switch up the cookie crust with Nilla wafers or any other sort of delicious cookie......that's the beauty of cookies, they're round and fit perfectly into a cupcake liner, what a happy marriage of deliciousness! I keep forgetting to take photos of my work, so you will have to use your imagination. My creations are just so yummy they are getting gobbled up before the photoshoot can happen.
42 Oreos, 30 left whole, and 12 coarsely chopped (I of course used reduced fat, so it's practically health food)
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.