Oreo Cheesecakes

42 Oreos, 30 left whole and 12 coarsely chopped

2 pounds cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs, lightly beaten

1 cup sour cream

pinch of salt

Preheat oven to 275°. 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 sugar, beating until combined. Beat in vanilla.Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.

Divide batter among pans. Bake for about 22 minutes or until filling is set.

Cool completely on wire racks. Refrigerate 4 hours or overnight. Remove from pans just before serving.

The recipe says it makes about 30 cheesecakes, but I easily got 36 this time!