This recipe was featured in my Springtime Cupcake swap event, which you can read about HERE.
(2) 8 oz. packages of cream cheese, room temperature
¾ cup sugar
2 tablespoons of all-purpose flour
¾ cup sour cream
3 tablespoons sugar
Line 16 muffin cups with paper liners. Separate the cookies into two wafers and put one in each liner.
In a bowl combine the cream cheese, sugar, flour, and eggs with an electric mixer. Beat for 4 minutes. Put 1 tablespoon of the mixture on the top of each cookie half in the liners. Make crumbs out of Oreo cookies and put a sprinkle on top of the cheese mixture in each liner. Divide the remaining cheese mixture on top of the crumbs.
Bake in a 350 degree oven for 20 to 25 minutes and remove from the oven. Combine the sour cream and the sugar. Spread each cake with the mixture.Return to the oven for 4 minutes. Remove from the oven and place separated oreo cookie on top of each cheesecake. Chill before serving. Store in the refrigerator. Serves 8-16 guests.