Preheat oven to 275 degrees (Yes, 275) Line 12 standard muffin tins with cupcake liners, then use an additional 4 in a separate pan- 16 total. Place one whole Oreo in each muffin cup.
Beat the cream cheese in a bowl until smooth. Gradually beat in the sugar and vanilla. Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition. Beat in the sour cream and salt. Stir in chopped cookie pieces, just until blended.
Pour the batter into the prepared tins, filling each almost to the top. Bake, rotating 1/2 way through until filling is set, approx. 22 minutes.
Allow to cool in pans for a couple of hours, then refrigerate at least 4 hours until ready to serve. Garnish with fruit or pie filling if desired.
Garnish with fruit or pie filling.
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