Actually called Cookies and Cream Cheesecakes from Martha Stewart's Cupcake book.
I made these a couple weeks ago, but have flaked on the blogging. I apologize. These are absolutely delicious and creamy and a perfect size.
makes 30 cupcakes
Ingredients
42 Oreo cookies (30 left whole and coarsely chop the others)
2 pounds cream cheese room temperature
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, slightly beaten
1 cup sour cream
pinch of salt
Directions
1. Preheat oven to 275 degrees F. 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 the sides of the 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 sides of bowl as needed. Beat in sour cream and salt. Sir in chopped cookies by hand.
4. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. 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.
