Mini Oreo Cheesecakes!

So really the title should be "Oreo Cheesecake Cupcakes," but I always feel weird saying cake twice. I decided to make these for my first recipe post because a) they're delicious, and b) they were the first cupcakes I made using a Martha Stewart recipe. I have Martha Stewart's Cupcakes, and it is fantastic. I have tried several of the recipes, and she hasn't steered me wrong yet. I wish mine would come out as flawlessly pretty as hers, but they are yummy nonetheless.

So, here is the recipe (straight out of the book):
Ingredients:
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped (or 14 if you're feeling daring! I used doublestuf oreos for the bottoms and regular oreos for the batter)
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.

(Sorry, I forgot to take a picture of the batter! There was a lot though. I ended up with 40 cookies, even though the recipe estimates a yield of 30)

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.



Enjoy!

PS- If you have a roasting pan big enough for your cupcake tins, perhaps you should try baking these in a water bath. I had a few of mine crack =(