Mini Oreo Cheesecakes - By Martha Stewart

My Mom is the master of cheesecakes. I LOVE cheesecake, but rarely make it because I know that if I make one, I will eat one. I am not talking one bite, or even one slice. I am talking the whole darn thing! I have NO self control!

I made these delectable little guys for another locker room snack. They were a sure fire hit with my household, neighbors, friends, and my husbands locker room buddies. I split one with my sister just to taste test them before delivery. I proceeded to eat two more by myself before I could manage to get them out the door. There goes that awesome round of cardio I did this morning! Oh well, what can I say.....My name is Kaela and I am a food-aholic.

Enjoy this recipe! I sure did, and will again soon:)

Mini Cookies and Cream Cheesecakes
Recipe By Martha Stewart

42 Oreos, 30 left whole and 12 coarsely chopped 2 pounds 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 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.

Divide batter among pans. Bake for about 22 minutes or until filling is set.

Cool completely on wire racks. Refrigerate 4 hours or overnight covered. Remove from pans just before serving. ( I let them cool for 5 minutes in the muffin tins and then gently removed them still in their foils onto wire cooling racks so I could reuse the pans quickly.)

Makes 30 cheesecakes.