Mini Oreo Cheesecakes

Note: You will need roughly 42 Oreo cookies. 30 left whole, and 12 coarsely chopped. You may be able to stretch the batter out enough to make even more, in which case you will need another package of Oreos. I usually can stretch the batter to make about 40-50 mini cheesecakes, and this requires two packages of Oreos.

Preheat oven to 275 degrees F.

Line 2 standard muffin tins with liners. Place 1 whole cookie in the bottom of each lined cup.

With an electric mixer on medium high speed, beat cream cheese until smooth. Gradually add sugar, and beat until combined. Beat in vanilla. Slowly pour in slightly beaten eggs a little at a time. Beat to combine and scrape sides as needed. Beat in sour cream and salt. Stir in the 12 chopped cookies by hand.

Divide batter evenly among cookie filled cups, covering the cookie and filling the tin almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Repeat with the remaining batter and cookies, if you didn’t have enough pans to complete the baking in one pass.

Refrigerate at least 3 hours or freeze until needed. Remove from refrigerator or freezer 10-20 minutes before serving.
Enjoy!