Preheat the oven to 275 degrees. Line muffin tins with paper liners, and place 1 Oreo in the bottom of each cup.
With an electric mixer on medium-high speed, beat the cream cheese until smooth, scraping down the sides of the bowl as needed. Gradually add the sugar, and beat until smooth. Beat in the vanilla, then drizzle in the eggs. When well combined, mix in the sour cream and salt. Stir in the chopped cookies by hand.
Divide the batter evenly among the muffin tins, filling each one almost to the top. Bake, rotating tins halfway through, until the filling is just set, about 22 minutes.
Transfer the tins to wire racks to cool completely, then refrigerate (in tins) at least 4 hours. Remove from tins just before serving.
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 245 (56%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 12.7g||63 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 88.8mg||27 %|
|Sodium 365.6mg||13 %|
|Potassium 149.5mg||4 %|
|Total Carbohydrate 44.4g||13 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 43.4g|
|Protein 5.7g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 434
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