21 oreo cookies, 15 left whole and 6 coarsely chopped
1/2 cup of sugar
2 large eggs room temperature lightly beaten
1/2 cup sour cream
2 8 oz packages of cream cheese
1 tsp of pure vanilla extract.
and just a pinch salt
Preheat the oven to 275˚F. Line a standard muffin tin with paper liners.
Place one whole cookie in each paper lining.
In a large mixing bowl, beat the cream cheese on medium high speed until smooth. Gradually add in the sugar, mix until very well combine. Beat in the vanilla. Drizzle in the eggs, a bit at the time, beating to combine and scrapping down the sides of the bowl as need it. Beat in sour cream and salt, then stir in the chopped cookies by hand.
Divide the batter between the cookie filled cups, filling each almost to the top and bake for about 22 minutes or until filling is set. Refrigerate for about 4 hours…