24 Oreo cookies (divided)
1 pound of cream cheese (room temperature)
1/2 cup granulated sugar
1/2 cup sour cream
2 large eggs (lightly beaten)
1 tsp. vanilla extract
1. Place 6 (original) Oreo cookies in the food processor and process into fine crumbs (set aside). Preheat your oven to 275℉ and put 18 cupcake papers in your cupcake pan. Place a whole Oreo cookie in the base of each cupcake paper and set aside.
2. With your electric mixer (I used my stand mixer with a paddle attachment), mix the cream cheese on medium speed for three minutes. Add the sugar and vanilla and mix for another 2 minutes on medium speed, or until very smooth. Add the lightly beaten eggs and mix on LOW until well combined. Fold in the sour cream and cookie crumbs with a spatula.
3. Fill the cupcake papers almost to the top (I used an ice cream scoop and it seemed to be the perfect measurement). Bake in preheated 275℉ oven for 30 minutes.
4. Once they are baked, leave them in the cupcake pan and immediately put them in the fridge. Chill overnight.
You can eat them once they are chilled but the cookie will still be hard if you refrigerate overnight the cookie base will soften. They are definitely better the next day.