Mini Oreo Cheesecakes

• 42 whole Oreo Cookies, 30 Whole And 12 Crushed, Divided Use
• 2 pounds Cream Cheese, Room Temperature
• 1 cup Sugar
• 1 teaspoon Vanilla Extract
• 4 whole Eggs, Beaten
• 1 cup Sour Cream
• 1 pinch Salt

1. 1. Preheat oven to 275u0b0 F. Place paper liners in the muffin tin for as many cheesecakes you are making (the above ingredient list makes 30). Add 1 Oreo cookie to the bottom of each liner.
2. 2. On medium-high speed, beat cream cheese and add sugar. Once combined, add vanilla.
3. 3. Add eggs one at a time. Once combined, add sour cream and salt. Fold in the reserved crushed Oreos.
4. 4. Fill each cup almost to the top with 3 Tablespoons of cheesecake batter. Bake for 18-22 minutes. Then remove from the oven to cool on a wire rack. Once cooked, refrigerate for 4 hours or more.
5. If you are using Double Stuff Oreos and making the full yield (30), then you will need two boxes of Oreos.

oreo cookies, cream cheese, sugar, vanilla, eggs, sour cream, salt

Taken from tastykitchen.com/recipes/desserts/mini-oreo-cheesecakes-2/ (may not work)