Preheat oven to 275°.
Put muffin liners in muffin tin.
Place a whole oreo cookie on bottom of each paper liner
In a large mixxing bowl, beat the cream cheese on medium high speed until smooth
Gradually add in the sugar and mix until well combined.
Add vanilla
With mixer running on low speed, drizzle in the slightly beaten eggs, a bit at a time. scrapping down the sides of the bowl as needed.
With mixer running, add sour cream and salt. Mix until well blended
Stir in chopped cookies by hand.
Divide the batter between the cookie filled liners. Filling each almost to the top. If there is leftover, make a few more in another cupcake liner pan.
Bake for about 22 minutes or until filling is set.
Transfer to a wire rack to cool completely.
Refrigerate in tins for at least 4 hours.
