Oreo Cheesecake Deliciousness

I found this yummy looking recipe on Pinterest for little Oreo Cheesecakes.  And since I just bought a bag of Oreos I thought Mother's Day was the perfect occasion to try them out!


via
 Not my picture but mine looked the same! We just ate them up before I took pictures

The recipe is fairly straight forward and easy to make.  And the little cheesecakes are the perfect size for a treat.  Portion control people.  Except that once you eat one, eating a second is very tempting. 
I halfed the recipe and only made 15 of them.  This is the original recipe.

42 Oreos, 30 whole, 12 chopped
2 lbs cream cheese (which is slightly more than 4 packages, I used a double package plus a couple spoonfulls from another package)
1 cup sugar
1 tsp vanilla
4 large eggs, room temperature, lightly beaten
1 cup sour cream
pinch of salt

Preheat oven to 275 degrees.  Line a muffin tin with paper liners and spray with non-stick spray.  Place one whole oreo cookie in the bottom of each liner.

Beat on medium high the cream cheese until smooth.  Gradually add sugar and beat until combined.  Beat in vanilla and then beat in eggs a bit at a time.  Add in sour cream.  Beat all til combined, scraping down side of bowl as needed.  Stir in chopped Oreos by hand. 

Divide batter into muffin cups.  You can fill almost to the top.  Bake for 22 minutes, rotating pan halfway through, until filling is set.  Cool completely.  Refridgerate for at least 4 hours.  I left mine in for the whole day.  Remove from tins just before serving.