Ingredients
Method
- Heat the oven to 325°F (160°C). Line a standard 12-cup muffin pan with paper or foil liners. Foil liners hold their shape a little better if you have them.
- Put one whole Oreo in the bottom of each liner. Roughly chop 8 of the remaining cookies into pea-size pieces. Crush the last 4 into fine crumbs and set them aside for the topping.
- Beat the cream cheese on medium-low speed for about 1 minute, until it's completely smooth. Scrape down the bowl and beater so no lumps are hiding at the bottom.
- Add the sugar and beat for another minute. Mix in the sour cream and vanilla until combined.
- Turn the mixer to low and add the eggs one at a time, mixing only until the yellow streaks disappear. Don't whip it. Extra air makes the cakes puff up in the oven and then sink as they cool.
- Fold the chopped Oreos in by hand with a spatula.
- Spoon the filling into the cups, about 3 tablespoons each, filling them almost to the top. Tap the pan firmly on the counter two or three times to pop any air bubbles.
- Bake for 18 to 22 minutes. The edges should look set and matte, and the centers should still jiggle a little when you nudge the pan, like set gelatin. They shouldn't brown at all.
- Turn off the oven, prop the door open a few inches, and leave the pan inside for 10 minutes. Then move it to a rack and let it cool for 30 minutes.
- Refrigerate for at least 3 hours, or overnight. Right before serving, add the whipped cream and sprinkle on the reserved crumbs.
Notes
Use brick cream cheese, not the spreadable tub kind. Soften it on the counter for 1 to 2 hours, or cut it into cubes and it will soften in about 30 minutes. Once the eggs go in, keep the mixer on low to prevent cracks and sinking. Take the bites out while the centers still wobble. Chop the cookies into pieces instead of crushing them to dust. Regular Oreos make the bottoms easier to peel than Double Stuf. Store covered in the fridge for up to 4 days; days one and two are best. Don't leave them at room temperature for more than 2 hours. To freeze, freeze them plain on a tray, wrap each one and keep them for up to 2 months, then thaw overnight in the fridge. You can make them up to 2 days ahead, but add the topping right before serving. Instead of sour cream, use full-fat plain Greek yogurt one-for-one, or 1/4 cup heavy cream.