My daughter wanted these as a treat for her 16th birthday. They are delicious!
This is what you need...
42 chocolate sandwich cookies (like Oreos), 30 left whole and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp. pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
pinch of salt
Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place one whole cookie in the bottom of each lined cup.

With an electric mixer on med-high speed, beat cream cheese until smooth, scraping down the side of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating
tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours
or up to overnight. Remove from tins just before serving.

Enjoy...!
Just a note about the dangling dazzlers in a previous post. I did hang them in a window and it is beautiful! It is easy to do and not too expensive or time-consuming.