These are not low-cal, low-fat or low ANYTHING for that matter, but oh my lands are they ever delicious! I have made these several times now and every time they get rave reviews. Hope you enjoy!
22 Oreo cookies; 16 whole, 6 coarsely chopped
2 8-oz. packages cream cheese, room temperature
1/2 c. sugar
1/2 tsp. vanilla
2 large eggs, room temperature, lightly beaten
1/2 c. sour cream
Pinch of salt
Preheat oven to 275 degrees.
Line 16 muffin tins with paper liners.
Place one whole Oreo in the bottom of each lined cup.
Beat the cream cheese on medium. Gradually mix in sugar and vanilla.
Pour in beaten eggs, a little at a time.
Beat in the sour cream and salt.
Stir in chopped Oreos by hand.
Pour batter into prepared tins, filling each almost to the top.
Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
Cool in pans on a wire rack for about 15 minutes, then transfer to a plate in the refrigerator for at least 4 hours.
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