Ingredients:

  • 18 standard Oreo Cookies (12 whole for base, 6 crushed for batter)
  • 16 oz full-fat cream cheese, softened
  • 0.5 cup granulated sugar
  • 0.5 cup full-fat sour cream
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 0.125 tsp salt

Instructions:

  1. Line a standard 12-cup muffin tin with paper liners. Place one whole Oreo cookie at the bottom of each cavity to create the crust.
  2. In a large mixing bowl using a hand mixer or stand mixer, beat the softened cream cheese and granulated sugar for approximately 2 minutes until smooth and matte.
  3. Mix in the sour cream, vanilla extract, and salt until fully incorporated.
  4. Add the eggs one at a time on low speed, mixing just until the yellow streaks disappear to avoid over-aerating the batter.
  5. Gently fold the 6 crushed Oreo cookies into the batter by hand using a spatula.
  6. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top.
  7. Bake at 325°F (160°C) for 18–22 minutes until the edges are set but the centers still have a slight jiggle.
  8. Allow to cool to room temperature before refrigerating for at least 3 hours to set completely.