Ingredients:

  • 12 whole Oreo cookies (standard stuffed)
  • 16 oz full-fat cream cheese, room temperature
  • 0.5 cup granulated white sugar
  • 0.5 cup full-fat sour cream, room temperature
  • 1 tsp pure vanilla extract
  • 2 large eggs, room temperature
  • 6 Oreo cookies, coarsely chopped
  • 0.5 cup heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • 6 mini Oreos or cookie halves for garnish

Instructions:

  1. Preheat oven to 325°F (160°C). Line a standard 12-count muffin tin with paper liners and place one whole Oreo cookie at the bottom of each liner.
  2. In a large mixing bowl, beat the softened cream cheese and granulated sugar using an electric hand mixer until smooth and aerated, approximately 2 minutes.
  3. Mix in the sour cream and vanilla extract until fully incorporated. Add eggs one at a time, mixing on low speed just until combined to prevent excess air bubbles.
  4. Gently fold the 6 chopped Oreo cookies into the cheesecake batter using a rubber spatula.
  5. Divide the batter evenly among the 12 muffin liners, filling each nearly to the top. Bake for 18–22 minutes until edges are set but centers have a slight jiggle.
  6. Cool completely in the pan at room temperature. For the garnish, whip heavy cream and powdered sugar to stiff peaks, pipe onto chilled cheesecakes, and top with mini Oreos.