Oreo cheesecake in cupcake form. Yes please! This recipe couldn’t have been easier since there are only a few ingredients and for the bottom ‘crust’ you just throw an oreo in there, brilliant! This recipe makes a boat-load, but trust me people will gobble them up.
42 Oreos, 30 left whole, and 12 coarsely chopped
2 lbs (4 8-oz packages) 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
Prep/Cooking Time: 45 Minutes
Preheat oven to 275°F. Then line muffin tins with paper liners and place one whole cookie in the bottom of each lined cup.
Next, beat cream cheese in an electric mixer on medium high speed until smooth, scraping down sides of bowl as needed.
Gradually add sugar, and beat until combined. Then add in the vanilla and mix well.
Beat the eggs then pour into the mixture slowly, beating to combine and scraping down the sides of the bowl as needed.
Beat in sour cream and salt then stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top.
Bake, rotating pan halfway through, until filling is set, about 30 minutes. Then transfer to wire racks to cool completely. Finally refrigerate at least 4 hours (or up to overnight) before serving. I got this recipe from this great blog, Handle the Heat.