I hit the grocery store after my morning appointment at OT to get a few ingredients - like the 2 pounds of cream cheese that it calls for. That's right - 2 pounds. I'm standing there in front of the cream cheese section double checking my math and making sure that I buy the right amount of cream cheese (its 4 8 oz boxes) - math and me don't get along. Whenever math comes into my baking world, I always double and triple check it before I start. And I needed some Oreo's - trust me when I say buy 2 bags of Oreo's because you will need both bags. I got one bag of Double Stuffed and one of the new Fudge Covered Oreo's because I thought I would make the Oreo's that get crushed inside the cupcake better - who doesn't like a fudge covered Oreo?!
I get home and let things come to room temperature and then get going on putting an Oreo in each cupcake tin using my other fun new cupcake liners (this time they were polka dots in spring colors).
|Oreos as the crust|
|filled to the brim|
Finally they came home and Heay's said she would try one.
Cookies and Cream Cheesecakes
42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds cream cheese, room temp
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temp, lightly beaten
1 cup sour cream
pinch of salt
- Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole Oreo 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 sides of 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.