Martha Stewart's Cookies and Cream Cheesecakes
42 Oreos, 30 left whole, and 12 coarsely chopped (I put them in a gallon bag and released the aggression of studying for boards)
2 pounds cream cheese, softened (let them sit out for a while at room temperature, or zap them in the microwave for 30 seconds or so)
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
Yes, I got a new camera, Yes, it has a food setting. You're welcome.
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. You might need to do this pretty often if you don't have a super high mixing bowl. My mixing bowls are pretty short and Miss Corgi kept waiting for sweet creamy batter to go flying her way.
Gradually add sugar, and beat until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. 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 22-25 minutes. Cool completely. Refrigerate overnight. Remove from tins just before serving.
Look how cute! (Source)