Recipe for Cookies and Cream Cheesecake's

For some reason this didnt show up before on the original post. I halfed this recipe and got 24 mini cakes.

• 54 Oreo cookies, this is about 1 1/3 packages, 42 left whole, 12 crushed/coarsely chopped
• 2 pounds of cream cheese, room temperature (and yes that is right, it is 2 lbs)
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 eggs, at room temperature and lightly beaten
• 1 cup sour cream
• pinch of salt

Heat oven to 275 degrees. Line muffin tins with paper liners. Place one whole cookie in the bottom of each liner.
Beat cream cheese until smooth. Scraping down sides as needed. Gradually add sugar and beat until well combined. Beat in vanilla.  Slowly add eggs a bit at time, mixing well. Beat in sour cream and salt. Then stir in crushed cookies.
Divide between muffin cups filling almost to the top.  Bake for 22 minutes. Mine took closer to 28 minutes, so just watch them.  It may vary in your oven.
Cool and then refrigerate for at least 4 hours. Remover liners and serve.

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SO Sinfully Good..Cookies and Cream Cheesecakes with a Oreo Crust

It felt alot like Mid-October here today. These cooler temps make me want to try out all those fall recipes I have been stashing away all summer.I saw these on another blog that I follow called Love From The Oven. Lots of great recipes on there and she even has a whole section just on Oreo's.
I used the Halloween Oreo's in mine because I love the bright orange filling. I believe the original recipe is a Martha Stewart Recipe . Dont wanna have too many of these in the house. So good but oh so bad for you!