Preheat oven to 275 degrees. Line standard muffin pans with liners. Place 1 whole oreo in each liner. (30 total)
Beat cream cheese at medium speed with electric mixer. Gradually add sugar, beating until combined. Beat in vanilla. Drizzle slightly beaten eggs in a bit at a time. Beat in sour cream and salt.Stir in chopped cookies by hand. Divide batter evenly among 30 lined cups, filling each almost to the top. Bake (rotate pan 1/2 way through) until filling is set - approx. 22 minutes. Once done transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from liners just before serving. These are best when served really cold. You can garnish with whipped cream &/or oreos if desired.
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 170 (62%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 64.5mg||20 %|
|Sodium 282mg||10 %|
|Potassium 134mg||4 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 22.5g|
|Protein 4.4g||6 %|
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Calories per serving: 275
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