42 Oreo’s, 30 left whole and 12 coarsely chopped
2 pounds (32 oz.) of cream cheese, softened
1 cup white granulated sugar
1 tsp. vanilla extract
4 large eggs,lightly beaten
1 cup sour cream
pinch of salt
Preheat oven to 275*F. Line standard muffin pans with liners. Place 1 whole Oreo in each liner. Beat cream cheese at medium speed. Gradually add sugar and beat until combined. Beat in vanilla. Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool. Refrigerate 4 hours or overnight. Garnish with whipped cream.