Mini Oreo Cheesecakes

  • 19 Oreo cookies, divided
  • 2 pkg.  (8 oz. each) cream cheese, softened
  • 1/2 cup  sugar
  • 1/2 cup Sour Cream
  • 1/2 tsp.  vanilla
  • 2 eggs

Pre-heat oven to 350°F.

Place 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; set aside.

Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in chopped cookies. Spoon into muffin cups.

Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours.

Remove cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up.



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