Oreo Cookie Cheese Cake Bites

Approx 50 Oreo cookies – 30-40 left whole, and 12 chopped coarsely
900 grams cream cheese, at room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, at room temperature and lightly beaten
1 cup sour cream

Preheat oven to 275 degrees. Line muffin tins with paper liners. Place 1 whole cookie in the bottom of each liner.
Beat the cream cheese on medium-high speed until smooth. Gradually add the sugar and beat until combined. Add vanilla.
Drizzle in eggs, a little at a time, beating and scraping down the sides as needed. Beat in sour cream and salt.
Fold in the oreo pieces by hand. Divide batter evenly among cookie-lined cups, filling each almost to the top.
Bake, rotating pan halfway through, about 22 minutes or until filling is set. Transfer to wire racks to cool completely.
Refrigerate at least 4 hours, or up to overnight, and remove from tins just before serving.