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
Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla. Drizzle in eggs, a bit at a time. Beat in sour cream and salt. 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. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.
1 Box of Graham Crumbs
one 8 once package of cream cheese (softened)
1/3 cup of sugar
2 tsp. vanilla extract
1 cup of sour cream
1 1/2 cups of cool whip
Prepare graham crust according to box instructions
Beat cream cheese until smooth
Add in sugar and mix well
Add vanilla and sour cream, mix well
Fold in cool whip
Spoon into graham crust and chill 4 hours
2-8 oz pkgs. cream cheese
1/2 cup canned pumpkin
1/2 cup sugar
1 tsp vanilla
1 tsp cinnamon
1/4 tsp. nutmeg
1 prepared graham cracker pie crust
Soften cream cheese. Mix all ingredients until well blended. Pour into crust and bake at 350 degrees F for 40 minutes. Center should be almost set. Let cool to room temperature then refrigerate.
10 oz. box shortbread cookies – crushed
1/3 cup melted butter OR margarine
1/4 cup granulated sugar – divided
.25 oz. pkt. un-flavored gelatin powder
1 lb. cream cheese – room temperature
8 oz. sour cream – room temperature
2 eggs – room temperature
2 Tbls. real butter – room temperature
2 Tbls. cornstarch
1 tsp. vanilla extract
Combine cookie crumbs, butter, 1/4 cup sugar, and gelatin; press evenly into bottom of a greased 9″ springform pan.
Bake in a 350 degree oven for 8 minutes; set aside to cool.
With electric mixer, beat together cream cheese, sour cream, 1 cup sugar, eggs, butter, cornstarch, and vanilla until smooth; pour mixture into prepared crust.
Bake in a 350 degree oven for 30-35 minutes, or until a toothpick inserted in center comes out clean.
Allow to cool for 20 minutes before cutting.