Oreo cheesecakes

Ingredients For Oreo Cheesecakes:
Oreos 42
Cream cheese 32 ounces
Granulated sugar 1 cup
Vanilla extract 1 tsp
Large eggs 4
Sour cream 1 cup
Salt a pinch

Method:
Coarsely chop 12 oreo cookies and keep the remaining whole.
Preheat oven to 275 degree. Line standard muffin pans with liners.
Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer.
Gradually add the sugar, beating until combined.
Beat in vanilla.
Drizzle in egg 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 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.

Oreo Cheesecakes by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle