Oreo Cheesecake Cups

~from a church recipe exchange~

Ingredients:

• 18 Oreo Cookies
• 16 oz. cream cheese, softened to room temperature
• 2/3 cup sugar
• 1 tbsp flour
• 2 eggs
• 2 egg yolks

Directions:

Line 18 muffin cups with paper lines. Carefully separate cookies into halves. Using the halves with the white filling, place in the bottom of the muffin cup (cream side up). Break up the other halves of the cookies into small crumbs to be used later.

Beat cream cheese, sugar, flour and eggs with an electric mixer for about 5 minutes. Spoon a tablespoon full of filling on top of each cookie half in the muffin cups. Using half of the cookie crumbs, put a spoon full on top of the filling. Cover crumbs with remaining cream cheese mixture, filling each muffin cup to within 1/4 inch of the top.

Bake at 350 F for 20-25 minutes. Let cool for 15020 minutes. Prepare topping.

Topping

• 1 cup sour cream
• 2 tbsp sugar

Directions:

Beat sour cream and sugar together until combined. Spread on top of each cooled cheese cup. Garnish with remaining cookie crumbs. Store covered in refrigerator.