Recipes posted on August 04, 2011 11:28
42 Oreo's - 30 left whole; 12 coarsely chopped
2 pounds cream cheese, room temp.
1 cup sugar 1 teaspoon pure vanilla extract
4 large eggs, room temperature - slightly beaten together
1 cup sour cream a pinch of salt
Preheat oven to 275 degrees. Line 30 standard muffin tins with
paper liners. Place whole cookie in the bottom of each lined cup...
set aside. With an electric mixer on medium-high speed, beat the cream cheese
until smooth, scraping down the sides of the bowl as needed. Gradually
add in the sugar, beat until combined. Beat in the vanilla. Drizzle in the
eggs, a bit at a time and blend well. Add in the sour cream and salt, blend well.
Fold in the chopped cookies by hand. Divide the batter evenly among the cookie
filled cups, filling each almost to the top. Bake for 22 minutes. Rotate the tins
halfway thru baking time to make sure they bake evenly. Transfer to wire rack to cool completey
do NOT remove from tims. Chill at least 4 hours or overnight. Remove from the tins
just before serving.