Upside-Down Mini OREO Cheesecakes

Ingredients

• 0.5 cup knudsen cream sour
• 16 oz philadelphia cream cheese softened
• 2  eggs 
• 19  oreo cookies divided
• 0.5 cup sugar 
• 0.5 tsp vanilla 

Equipment

• bowl
• oven
• blender
• muffin liners
• muffin tray

Directions

1. Heat oven to 350F.
2. Place 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; reserve for later use.
3. Beat cream cheese and sugar in large bowl with mixer until blended.
4. Add sour cream and vanilla; mix well.
5. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in reserved chopped cookies. Spoon into prepared muffin cups.
6. Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours.
7. Remove cheesecakes from muffin pan; discard paper liners.
8. Serve cookie-sides up.