One of our close friends made these yummy cheesecakes for a party recently. A sweet indulgence for a special occasion with a built-in portion control trick!
- 42 Cream filled chocolate sandwich cookies (example Oreos), 30 whole and 12 coarsely crushed
- 2 lb cream cheese
- 1 cup sugar
- 1 tsp pure vanilla extract
- 4 eggs, lightly beaten
- 1 cup sour cream
- pinch of salt
Preheat oven to 275 °F. Place one whole cookie at the bottom of a paper muffin cup. Place the lined cups inside a standard muffin tray.
In a large bowl, beat cream cheese with a handheld mixer until smooth. Gradually add sugar, beat until combined and add vanilla extract. Add eggs and continue beating until well mixed, scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in crushed cookies by hand.
Divide batter evenly among cookie-lined cups. Bake about 20 minutes, rotating muffin tray half way. Allow to cool, the refrigerate for 4 h, preferably overnight, before serving.
Enjoy but resist the temptation to eat more than 2!
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