Snapguide
STEPS
INGREDIENTS

If I were to reuse this recipe I would actually reduce the sugar to 3/4 cup instead of 1 cup. It all depends on personal preference.

Gather ingredients

Gather ingredients

Add all the cream cheese to the mixer and beat it until it's smooth

Add all the cream cheese to the mixer and beat it until it's smooth

Add the cup of sugar gradually and beat it in as you add it

Add the cup of sugar gradually and beat it in as you add it

Add the teaspoon of vanilla extract and beat it in

Add the teaspoon of vanilla extract and beat it in

Add the eggs gradually (not all at once!) and beat them in as you add them

Add the eggs gradually (not all at once!) and beat them in as you add them

Add cup of sour cream and mix it in

Add cup of sour cream and mix it in

Add a pinch of salt and mix it in

Add a pinch of salt and mix it in

To crush Oreos place them in a ziplock bag and use your hands to break them. The pieces should be coarse.

To crush Oreos place them in a ziplock bag and use your hands to break them. The pieces should be coarse.

Add to the bowl and mix it in (not with an electric mixer!)

Add to the bowl and mix it in (not with an electric mixer!)

Line cupcake tins and place an Oreo in each. Fill the liners with the mixture almost up to the top.

Line cupcake tins and place an Oreo in each. Fill the liners with the mixture almost up to the top.

Preheat oven to 275 degrees Fahrenheit

Preheat oven to 275 degrees Fahrenheit

When filling becomes firms take it out of the oven. Takes about 20-30 minutes. When done let them cool a little and place the tins in the fridge for at least four hours (the wait is the hardest part).

Then eat and enjoy!

Then eat and enjoy!

  • 2-3 cupcake tins
  • 2.0lb Cream cheese (room temp)
  • 1.0c Sugar
  • 4.0 Large eggs (room temp)
  • 1.0tsp Vanilla extract
  • Pinch of salt
  • 1.0c Sour cream
  • 24-30 whole oreo cookies
  • 16.0 Crushed oreo cookies