OREO CHEESECAKE COOKIES

 

These are very rich! You may want to remove the wrapper and put on a plate and eat with a fork. Try it with double filling Oreos too.
from Martha Stewart
What You Will Need:

• 42 Cream filled oreos (30 left whole and 12 coarsely chopped.)
• 2 pounds cream cheese at room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 cup sour cream
• A pinch of salt

What to Do:

1. Preheat oven to 275 degrees Fahrenheit
2. Arrange standard muffin tins with paper liners and place one whole cookie in the bottom of each lined cup.
3. With an electric mixer on medium-high speed, beat the cream cheese until smooth, scraping down the sides of the bowl as needed.  
4. Gradually add sugar and beat until combined.
5. Beat in the vanilla.
6. Drizzle in eggs, a bit at a time, beating until combined.
7. Beat in sour cream and salt.
8. Stir in chopped cookies by hand.
9. Divide batter evenly among the cookie-filled cups, fillings each almost to the top.
10. Bake, rotating tins halfway through, until filling is set, about 22 minutes.  Transfer tins to wire racks to cold completely.
11. Refrigerate in tins at least 4 hours (or up to overnight.)
12. Remove from tins before servings