42 Oreos, 30 left whole and 12 coarsely chopped 2 pounds (32 ounces) cream cheese, softened 1 cup granulated sugar 1 teaspoon vanilla extract 4 large eggs, lightly beaten 1 cup sour cream pinch of salt

1 Preheat the oven to 275 degrees. Line standard muffin pan with liners. Place 1 whole cookie at the bottom of each liner. 2. Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla. 3. Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand. 4. 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 four hours (or overnight). Remove from the tins just before serving. Best served really cold. You can garnish with fresh whipped cream and crumbled Oreos if desired.