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Oreo Cheesecake Cupcakes




Source of Recipe


TOH - Kathy (onesassy)


List of Ingredients




42 chocolate/cream cookies, such as Oreos – 30 left whole and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla extract
4 large eggs, room temperature and slightly beaten
1 cup sour cream
Pinch of salt



Recipe



Preheat oven to 275 degrees. Line standard muffin tins with paper liners and place one whole cookie into the bottom of each cup.

Beat cream cheese until smooth with an electric mixer, scraping down the sides of the bowl as needed. Gradually add sugar and beat until fully combined. Add vanilla and beat to combine.

Drizzle in the eggs, a little at a time, beating until incorporated and scraping down the bowl as needed. Beat in sour cream and salt. Gently fold into chopped cookies by hand.

Divide batter evenly among lined cups, filling each one nearly to the top.

Bake, rotating the tins halfway through, until the filling is set, about 22 minutes.

Transfer tins to wire racks to cool completely.

Refrigerate at least 4 hours before serving. I let them sit in fridge overnight.

Makes 30 cheesecakes.