The list of everything you need and what to do is at the bottom, just in case you need to pull it up fast. First things first put the cup cake liners (I used tin ones) in and put a while Oreo in each one. Once you do that set it aside. For the other Oreos I have found it easier to separate the cookie and the cream. Put the cookie part into a bag to break them up. Then set that aside too.
Make sure your cream cream is room temperature if it is no you can put into the microwave for a few minutes to soften it. Beat the cream cheese in bowl with a mixer (I used my kitchen aid, but a hand mixer will work just fine) on medium. Then add sugar and vanilla, keep mixing.
Pour the beaten eggs in, just a little at a time. At this point make sure you are scraping down the sides of the bowl to make sure everything is being mixed in well. Then beat in soup cream and salt. From here I find it better to add the cream part from the Oreos in and mix that. Once that is done your mix will look something like this (the one on the top, and the one on the bottom is after you mix the Oreos in).
Mix the chopped Oreos in by hand. At this point I then preheat my over to 275'. Fill each cup cake tin just about to the top. Because there is not flour in it it will not rise so you don't need to worry about that. Then bake in the over for 22-25 minutes making sure you rotate the pan halfway through.
Once it is done let it cook in the pan on a wire rack for about 15 minutes. Then put them onto a plate and here is the hard part! Let them refrigerate for at least 4 hours! I know you will want to try it but trust me you need to let it set! Once it has set then you can have at them!
- 22 Oreos: 16 whole and the rest chopped
- 2, 8 oz packages cream cheese at room temperature
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 2 large eggs, lightly beaten and at room temperature
- 1/2 cup of sour cream
- pinch of salt