•  forty two Oreos , 30 left entire and 12 coarsely chopped
  •  2 pounds cream cheese, softened (32 ounces)
  •  four huge eggs , gently overwhelmed
  •  1 cup sour cream
  •  1 cup granulated sugar
  •  1 teaspoon vanilla extract
  •  pinch of salt


  1. Preheat oven to 275°. Line fashionable muffin pans with liners (30 liners). Place 1 complete cookie inside the backside of each liner.
  2. Beat cream cheese at medium velocity using an electric powered mixer. Gradually upload the sugar, beating until blended. Beat in vanilla.
  3. Drizzle in eggs, a chunk at a time. Beat in sour cream and salt. Stir in chopped cookies via hand.
  4. Divide batter flippantly among cookie-coated cups, filling every nearly to the pinnacle. 
  5. Bake, rotating pan midway thru, till filling is ready, about 22 mins. 
  6. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). 
  7. Remove from tins just before serving. Best served definitely cold! You can garnish with sparkling whipped cream and crumbled Oreos if preferred.
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Source: original recipe with the aid of Martha Stewart ; via Cookin’ and Kickin’ https://www.the-girl-who-ate-everything.com/cookies-and-cream-cheesecakes