Mini Cookies and Cream Cheesecakes


Yields 36 mini cheesecakes

48 Each cookies, oreos divided
32 Ounce(wt)s cheese, cream regular softened
1 Cup sugar, white
1 Teaspoon extract, vanilla
4 Large egg, whole lightly beaten
1 Cup sour cream
1 Pinch salt, Kosher

Tools Needed:
500 pcs – Reynolds White Paper Cupcake Cup Liners – STANDARD Size
Farberware Nonstick Bakeware 12-Cup Muffin Pan, Gray
Norpro Stainless Steel Scoop, 56MM (4 Tablespoon)

Preheat oven to 275 degrees. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner (36 total). Chop remaining 12 oreos.

Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a little at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.  Divide batter evenly among cookie-lined cups using a large disher, filling each almost to the top.

Bake until filling is set, about 22 minutes.

Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Best served really cold.


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