OREO Cheesecake Cupcakes
Ingredients
48 OREOS, 36 whole and 12 coarsely chopped
2 pounds cream cheese
1 cup sugar
1 teaspoon vanilla
4 large eggs, slightly beaten
1 cup sour cream
pinch of salt
Instructions
Preheat oven to 275 F. Line muffin tins with paper liners and place 1 OREO in the bottom of each cup. With an electric mixer on medium-high speed, beat the cream cheese until smooth, scraping down the sides of the bowl as needed. Gradually add the sugar, and beat until smooth. Beat in the vanilla, then drizzle in the eggs. When well combined, mix in the sour cream and salt. Stir in the chopped cookies by hand. Divide the batter evenly among the muffin tins, filling each one almost to the top. (An ice cream scoop works well for this part.) Bake for 22 minutes, rotating the tins halfway through, until the filling is just set. Transfer the tins to wire racks to cool completely, then refrigerate in tins for at least 4 hours. Remove from tins just before serving. Can drizzle with chocolate syrup or other desired topping before serving. Makes 36 servings.