RECIPE AND PHOTO SUBMITTED BY Jodi White
Cookies and Cream Cheesecakes
42 Oreos, 30 whole, 12 chopped
4 (8oz) cream cheese, softened
1 c sugar, 1 t vanilla
4 eggs, beaten, pinch of salt
1 c sour cream
Preheat oven to 275, Line muffin pans with liners. Place 1 cookie in bottom, Beat cream cheese, add sugar, beating until combined. Beat in vanilla.Drizzle in eggs, Beat in sour cream & salt. Add chopped cookies
Divide batter evenly among cookie-lined cups, fillcalmost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.
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