12 Oreo cookies (whole or crushed for crust)

16 oz (2 blocks) cream cheese, softened

1/2 cup granulated sugar

1 large egg

1/4 cup sour cream

1/2 teaspoon mint extract

1/2 cup semi-sweet chocolate chips

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Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
Place one whole Oreo into the bottom of each liner, or crush Oreos and press into the base to form a crust.
In a large mixing bowl, beat the softened cream cheese until smooth.
Add the granulated sugar and mix until well combined.
Mix in the egg until just combined.
Add sour cream and mint extract, and beat until smooth and creamy.
Fold in the semi-sweet chocolate chips.
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, or until the centers are set with a slight jiggle.
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Chill in the refrigerator for at least 2 hours before serving.

Use mint-flavored Oreos for an extra minty crust.

White chocolate chips can be used instead of semi-sweet for a different flavor.

Top with whipped cream, crushed Oreos, or a drizzle of chocolate before serving.

Use gluten-free chocolate sandwich cookies for a gluten-free version.

Crushed peppermint candies can be added for a festive holiday twist.