Cookies and Cream Cheesecake

Preheat oven to 275 F. Place muffin liners into three 12-count muffin tins (recipe makes 30 so only put liners into 30 of the wells). Place an Oreo in the bottom of the 30 lined cups. If you are working in batches because you have a Lilliputian oven and can only fit one muffin tin in it at a time, go ahead and do this step so you are ready to move one tray in the oven when another tray comes out.

Coarsely chop the remaining 12 Oreos. Set the chopped Oreos aside.

Slice the cream cheese into large pieces to make it easier to mix and put it into a bowl. With a mixer on medium-high speed, beat the cream cheese until it is smooth, scraping the sides of the bowl as needed. Gradually add sugar and beat until combined. Beat in vanilla. Drizzle in the beaten eggs, a little at a time and beat after each addition. Beat in sour cream and salt. Stir in the chopped cookies by hand.

Divide the batter among your Oreo-based muffin liners. Bake about 22 minutes or until filling is set, rotating pans halfway through.

When done remove the pans from the oven and put them on wire racks to cool completely. Place the cooled cheesecakes in a fairly tight sealing container so that they support each other (but aren’t smashed) and refrigerate for at least 4 hours before serving. If you have enough muffin tins and/or room in your refrigerator, chill them in the tins.

Adapted from Martha Stewart.