Cookies and Cream Cheescake Cupcakes
42 Oreos, 30 left whole, 12 coarsely chopped
2 lbs cream cheese, room temperature ( yes, 2 lbs)
1 cup sugar
1 tsp vanilla
4 large eggs, room temperature,lightly beaten
1 cup sour cream
pinch of salt
Preheat oven to 275.
Line cupcake pan with paper liners,put I whole cookie in each cup.
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. Add 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.
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.
These will disappear quickly and are very easy to make. I'll add photos when I make them again which won't be long!