Oreo Cheesecake Cupcakes
Ingredients:
22 Oreos: 16 left whole, and 10 coarsely chopped
2 8-oz packages cream cheese, at room temperature
1/2 cup sugar
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt
Directions:
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Preheat oven to 275.
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Line 16 muffin tins with paper liners.
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Place 1 whole Oreo in the bottom of each lined cup.
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Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
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Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
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Beat in the sour cream and salt.
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Stir in chopped cookies by hand.
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Pour the batter into the prepared tins, filling each almost to the top.
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Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
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Cool in the pans for about 15 minutes, on a wire rack, then transfer to the refrigerator for at least 4 hours. Serve so Oreo is on top.