Preheat oven to 275 degrees Fahrenheit. Line standard muffin tins
with paper liners or grease well with non-stick baking spray. Place
1 whole cookie in the bottom of each cup.
Beat cream cheese until smooth, scraping down sides of bowl as
needed. Gradually add sugar, and beat until combined. Beat in
vanilla.
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.
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. Refrigerate at least 4 hours (or up to overnight).
Remove from tins just before serving.
Originally Submitted
9/3/2011
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