Individual Cookies & Cream Cheesecakes

Ingredients:
42 Oreo cookies (30-35 left whole, 12 coarsely chopped)*
2 lbs. cream cheese, at room temperature
1 c. sugar
1 tsp. vanilla
4 eggs, at room temperature, lightly beaten
1 c. sour cream
Pinch of salt

*The original recipe says it yields 30 cheesecakes, but the Brigade found that, even by filling the tins to the top, it made 35. (Luckily, we had some extra Oreos on hand.) They sunk a bit as they cooled, but not much more batter could’ve fit into each cup. So, use your best judgment when filling!

Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

Beat cream cheese on medium-high speed until smooth, scraping down the sides of the bowl as necessary. Gradually add sugar; beat until combined. Beat in vanilla. Drizzle in eggs slowly. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22-25 minutes. Transfer tins to wire racks to cool completely. Refrigerate in tins at least 4 hours (or up to overnight). Remove from tins just before serving.