I got sick the day after we flew home from visiting his parents. I have a lot of recipes that I want to try but I have just not been feeling up to it. This one was very simple and only required a few ingredients so I threw it together last night and it was delicious. This isn't the really dense, egg-y type of cheesecake that I typically love, but it does come on top of an oreo cookie so I think it is still worthwhile.
On my second batch I used only half of an oreo on the bottom. Cutting through a whole oreo with a fork is difficult but it's up to you. They do look more striking with the whole cookie when served.
Cookies and Cream Cheesecake Cupcakes
From Martha Stewart's Cupcakes
Yield: 30 cakes
Ingredients:
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. 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.
3. 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.
4. 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.
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