Oreo Cheesecake Cups

So I got this recipe off of foodgawker, but i modified it so that it was lower fat. Tonight we're celebrating one of my roommate's birthdays and she wanted these as her cake/dessert. we just took them out of the oven and now they are chilling in the fridge. If you notice, I didn't put ours in tins, I just sprayed the muffin tin. I just spent 10 minutes calculating all the nutrition facts for you guys. 1 serving size is 1 item. 139 calories, 5.9g Fat, 240mg Sodium, 18.4g Carbs, >1g Fiber, 9.7g Sugar, 4.7g Protein, and 4 WW pointsplus.


21 cream-filled sandwich cookies, such as Oreos, 15 left whole, and 6 coarsely chopped
1 8 oz package of 1/3 Less Fat Philedelphia Cream Cheese
1 8 oz package of Fat Free Philedelphia Cream Cheese
1/4 cup no calorie sweetner
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup fat free sour cream
Pinch of salt
Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
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.
Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.