Recipe adapted from http://gracessweetlife.com/2010/07/oreo-cookies-and-cream-cheesecakes/
18 Oreo, cream-filled chocolate sandwich cookies, 14 left whole and 4 coarsely chopped
450g cream cheese, room temperature
1/2 tsp pure vanilla extract
2 large eggs, room temperature, lightly beaten
120g sour cream
Pinch of salt
Preheat oven to 160° C. Line standard muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
Beat cream cheese on medium-high speed (5) until smooth (K-beater), scraping down sides of the bowl as needed.
Gradually add the sugar, and beat until combined.
Beat in the vanilla extract
Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine.
Using a large spatula, lightly fold in the chopped Oreo cookies.
Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top. Bake, rotating muffin tins halfway through, until the filling is set, and the skewer comes out clean (about 25 minutes)
Once cooked, turn off the heat, leave the door slightly open and leave to cool in the oven for one hour
Transfer the muffins tins to a wire rack to cool completely.
Refrigerate (in the muffin tins) at least 4 hours (or overnight).
Remove from tins just before serving.
Ways to serve:
serve them plain – as it is;
or add a dollop of sweetened whipped cream and top with a 1/4 Oreo cookie;
or sprinkle with crushed Oreo cookies.