Individual Cookies'N'Cream Cheesecakes

• BASE:
• Oreo Crumbs
• melted butter
• Filling:
• Philadelphia Brick Cream Cheese, softened
• sugar
• flour
• 1 cup whole liquid egg
• sour cream
• 2 cups Oreo Medium Cookie Pieces

1. Base Mix crumbs and butter together.
2. Press mixture, dividing it equally, onto bottom of 12, 4-inch springform pans.
3. Bake in preheated convection oven at 375F for 10 minutes.
4. Cool.
5. Filling In mixer with paddle attachment, beat cream cheese, sugar and flour at LOW speed for 2 minutes, then at MEDIUM speed for 3 minutes or until the mixture is smooth.
6. ADD eggs.
7. Mix at LOW speed for 30 seconds.
8. Stop mixer; scrape bowl well.
9. Add sour cream; beat at LOW speed for 30 seconds.
10. Stop mixer; scrape bowl well.
11. Mix at LOW speed for 5-10 seconds longer.
12. Fold in OREO Pieces.
13. POUR mixture over crusts, dividing equally; bake in preheated convection oven at 275F for 20 - 30 minutes, or until just set, with a pan of water on the bottom rack.
14. REMOVE from oven.
15. Run sharp knife around edges to loosen.
16. Cool on racks at room temperature.
17. Refrigerate overnight before cutting.

base, oreo crumbs, butter, filling, cream cheese, sugar, flour, liquid egg, sour cream

Taken from www.kraftrecipes.com/recipes/individual-cookiesncream-cheesecakes-93956.aspx (may not work)