Here's the Bake or Break recipe for Cookies and Cream Cheesecakes:
42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt
Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner...Beat cream cheese at medium speed using an electric mixer. Gradually add sugar, beating until combined. Beat in vanilla...
Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies...
Divide batter among pans...
Bake for about 22 minutes or until filling is set...
Cool completely on wire racks. Refrigerate 4 hours or overnight. Remove from pans just before serving..
As you can see, I used the mint oreos for the bottom cookie crust and it was a big hit with those who indulged in these delicious treats!