Mini Oreo Cheesecakes

I am sure you all know by now of my not-so-secret-sudden-obsession with Miss Martha Stewart!! I admit, I was a little stand-offish at first, but I have since learned to let all that go! She really has some fantastic cookbooks and magazines out there. I love her Everyday Food Magazine, and I especially love her two recent cookbooks!!! (Martha Stewart Cupcakes and Martha Stewart Cookies) I can't seem to stay away from her recipes. I really have yet, knock on wood, to be let down by one of her recipes! If you are like I used to be about Martha, maybe you too should take a step down and see what all the fuss is about...take it from me, it's totally worth it!

So this past weekend, I was going to someones house and needed to bring a dessert. I knew right away that I wanted to make something out of Martha's Cupcake Cookbook, I just wasn't sure what to make. I mean there are so MANY recipes I am dying to try out! That being said I flipped through the book and decided on her Mini Oreo Cheesecake Cupcakes. They looked so cute and I loved the idea of the whole Oreo on the bottom acting as the "crust" of the cheesecake.

The cupcakes turned out perfectly! They had a great flavor and completely satisfied my sweet tooth (which can sometimes be difficult!). The cheesecake was smooth and creamy and the little bits of oreos swirled throughout was just enough. No glass of milk needed to dunk these oreos that's for sure!

Mini Oreo Cheesecakes

(recipe from Martha Stewart Cupcakes Cookbook)

42 Oreos, 30 left whole, and 12 coarsely chopped (this is almost 1 whole package of Oreos)

2 pounds cream cheese, room temperature (or 4 8 ounce packages)

1 cup sugar

1 tsp vanilla extract

4 large eggs, room temperature, lightly beaten

1 cup sour cream

Pinch of salt

Preheat oven to 275 degrees.

Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined 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.

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.

Divide batter evenly among cookie-lined cups, filling each almost to the top. I used my Pampered Chef Large Cookie Scoop to evenly fill my cupcake liners. (I also was able to make 32 cupcakes, the recipe says it makes 30.)

Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.