Recipe taken from Martha Stewart's Cupcakes
42 oreo's - 30 left whole and 12 coarsely chopped
2 lb cream cheese room tempurate (I know it's a lot. I used 1/3 less fat...)
1 C sugar
1 tsp vanilla
4 large eggs, room temperature, lightly beaten
1 C sour cream
pinch of salt
Preheat oven to 275 degrees. 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. Make sure to do this, it's very easy to get chunks of cream cheese that have not been beaten hiding at the bottom of the bowl.
Gradually add sugar, and beat until combined. Beat in vanilla.
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.
Divide batter evenly among cookie-filled cups, filling each to the top. These will not rise so make sure to fill 'em up!
Bake, rotating tins halfway through, until filling is set, about 22 minutes. My oven may be off but I found these took about 27 minutes to bake. When they appear set and a little wobbly in the center, they are ready to come out!
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.
**DISCLAIMER - the photos below were taken by me using my phone so they are a bit blurry and not pleasing to the eye.
Assembling cheesecakes -
Cheesecakes baked and cooling on racks -
Ready to eat -
I really think you should make these. I promise they are easy - one of the easiest cupcakes I've made yet! :)
