42Oreo cookies, 30 left whole and 12 coarsely chopped
4(8-ounce) packages cream cheese, at room temperature
2/3cupcreamy peanut butter
3/4cupgranulated sugar
1teaspoonvanilla extract
4large eggs, at room temperature
1/2cupsour cream
Pinchfine sea salt
Instructions
Preheat the oven to 275°F (the low temperature helps keep the cheesecakes smooth and creamy). Line standard muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined up.
In a large bowl use an electric mixer to beat the cream cheese and peanut butter until smooth and combined. Gradually add the sugar and beat until combined. Beat in the vanilla. Add the eggs, one at a time, until combined. Beat in the sour cream and salt. Stir in the chopped Oreo cookies with a rubber spatula.
Divide the batter evenly among the cookie-lined cups, filling each almost to the top. Bake, rotating the pan halfway through baking, until the filling is set, about 22 minutes. Transfer the muffin tins to wire racks to cool completely. Refrigerate for at least 4 hours or overnight before serving.