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1. Preheat oven to 275° F. Line standard muffin
tins with paper liners. Place 1 whole Oreo cookie
in the bottom of each lined muffin cup.
2. In the bowl of a stand mixer, fitted with the
paddle attachment, beat cream cheese on medium-
high speed until smooth, scraping down sides of
the bowl as needed. Gradually add the sugar, and
beat until combined. Beat in the vanilla.
3. Drizzle in eggs, a little at a time, beating to
combine and scraping down sides of bowl as needed.
Add in sour cream and salt, beat to combine.
Using a large spatula, fold in the chopped Oreo
cookies.
4. Divide batter evenly among the cookie-filled
muffin cups, fill each cup almost to the top.
Bake, rotating muffin tins halfway through, until
the filling is set, about 22 to 28 minutes.
Transfer the muffins tins to a wire rack to cool
completely. Refrigerate (in the muffin tins) at
least 4 hours (or overnight). Remove from tins
just before serving.
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