Oreo Cheesecake Cupcakes

This was one of my first attempts at cheesecake and I am pretty pleased with the results! I loved the Oreo cookie bottom and the chopped cookies in the cheesecake. It's important to refrigerate these overnight in order for the cupcakes to set.  These are best served straight out of the fridge and with a fork.  Make sure to fill the muffin tin to the top as the cupcakes will fall as they set.  Very simple and very tasty!

Ingredients

• 16-20 whole Oreo cookies and 6 coarsely chopped cookies
• 1lb (16 oz) cream cheese
• ½ cup sugar
• ½ teaspoon vanilla extract
• 2 large eggs at room temperature, slightly beaten
• ½ cup sour cream
• Pinch of salt

1. Preheat oven to 275°. Line muffin tin with muffin papers

2. Place one whole cookie in the bottom of each lined cup (recipe yields about 18 cupcakes)

3. In large mixing bowl, beat cream cheese until smooth.  Gradually add sugar and beat until combined.  Add vanilla extract.

4. Gradually add eggs, beat until combined.  Add sour cream and salt.  

5. Fold in chopped cookies

6. Fill muffin tin nearly to the top.  Bake for 25-27 minutes - rotating pan halfway through.

7. Transfer to wire racks to cool completely. Keep cupcakes in muffin tins and refrigerate overnight.  Remove from tins just before serving.

 Please find the original recipe here: Cookies & Cream Cheesecake Cupcakes