1 c. butter
dash of salt
1/2 c. powdered sugar
2 c. flour
Mix and press into 13x9 inch pan. Bake at 350 degrees for 15 minutes.
4 eggs, beaten
2 c. sugar
1/4 c. flour
6 Tbsp. lemon juice
Mix until fluffy, pour over crust and bake for 25 minutes. Sprinkle with powdered sugar after you take out of the oven. Cool and cut into squares.
42 cream-filled chocolate sandwich cookies, such as Oreos, 30 left whole and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
1. Preheat oven to 275 degrees F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. 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.
