21 Oreo cookies
2 8-ounce packages cream cheese, room temperature
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 large eggs, room temperature
1/2 cup sour cream
1/8 teaspoon salt
Preheat the oven to 275ºF. Line muffin tins with 15 paper liners. Place an Oreo cookie at the bottom of each cup. Reserve the remaining Oreos. Set aside.
In a large bowl, use an electric mixer to beat the cream cheese until smooth. Add the sugar and continue mixing until combined. Add in vanilla extract and one egg at a time until combined. Add sour cream and salt and continue mixing. Do not overmix.
Chop remaining 6 Oreos into coarse chunks and fold into cheesecake mixture. Divide the batter among the cookie-lined cups and fill almost until the top.
Bake for approximately 22 minutes or until the filling is set but not firm. Remove from the oven and let cool completely.
Refrigerate the cheesecake cups for at least 4 hours or overnight before serving.