A little something Ms. Martha Stewart recommends:
Cookies and Creme cheesecakes.
This is a very simple recipe I’ll be baking this week. You ought to try it too!
42 Oreos, 30 left whole, and 12 coarsely chopped
2 lbs cream cheese, room temperature
1 c sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 c sour cream
Pinch of salt
Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Spray liners with non-stick spray. Place 1 whole cookie in the bottom of each lined cup.
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. 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.