Ergon Marine Industrial Supply

Cookies and Cream Cheesecakes

  • 42 Oreos, 30 left whole and 12 coarsely chopped (110421 Oreos 36/pk)
  • 2 pounds (32 ounces) cream cheese, softened (110482 cream cheese 8oz block)
  • 1 cup granulated sugar (110389 sugar 10lb bag)
  • 1 teaspoon vanilla extract (110247 pure vanilla)
  • 4 large eggs, lightly beaten (110465 sour cream 16oz)
  • 1 cup sour cream (110465 sour cream 16oz)
  • pinch of salt (110745 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.

(click to see larger image)

This recipe comes from The Girl Who Ate Everything and can be found at:

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