Little Oreo Cheesecake

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Recipe from Amandeleine
12 Oreos, 9 left whole, and 3 coarsely chopped
250g cream cheese, room temperature
1/4 cup sugar
1/4 tsp vanilla extract
1 large egg, room temperature, lightly beaten
1/4 cup sour cream
Preheat oven to 135 degrees C.
Line muffin tins with paper liners.
Place 1 whole cookie in the bottom of each lined cup.
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed.
Gradually add sugar, and beat until combined.
Beat in vanilla.
Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed.
Beat in sour cream.
Stir in chopped cookies by hand.
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 4 hours (or up to overnight).
Remove from tins just before serving.
Makes 9
Will SHE make it again?

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