Cookies and Cream Mini Cheesecake
Angel Hickman Peterson
(12 left whole, and 4 chopped/crushed)
– 8oz packages cream cheese
(can use 1/3 less fat for a lighter version), bring to room temperature
, room temperature, lightly beaten
(can use light sour cream for a lighter version)
Pinch of salt
Preheat oven to 275 F.
Line 12 muffin tins with paper liners. Place 1 whole Oreo in the bottom of each tin.
In a large bowl combine the cream cheese with the sugar (add gradually) and vanilla while continuing beating.
Next add the in the beaten eggs, scrapping down the sides if needed.
Add the sour cream and salt to the cream cheese mixture.
Finally, add the chopped cookie pieces by stirring them in by hand.
Pour the batter into the prepared tins, filling each almost to the top.
Bake, rotating pan halfway through, until filling is set, for about 22 to 25 minutes.
Let them cool in the tins for about 15 minutes before transferring them onto a plate.
Put them in a refrigerator for at least 4 hours before serving. You can also put in the freezer for a quicker setting time.