There's an oreo at the bottom!

 I've tried making cheesecake once in my life and it was probably my biggest kitchen disaster. I pride myself on being able to at least choose successful and yummy recipes but the one I tried was absolutely disgusting. I think I should have taken a clue since I found it in a Renal Transplant newsletter. It ended up in the trash.

Danimal and I went skiing a few weekends ago with a bunch of work people and friends. I didn't want to go empty handed so I made a bunch of desserts... these oreo cheesecake cupcakes and the coconut cupcakes. This recipe is great because it's easy to pull together and can be cut in half. I highly suggest trying this recipe! I used light cream cheese and sour cream and can only imagine how rich and creamy it is with regular cream cheese. They are pretty amazing!

Oreo Cheesecake Cupcakes
as seen on Cate's World Kitchen which was adapted from 52 Cupcakes, originally from Martha Stewart’s Cupcakes

22 Oreos, 16 left whole, and 6 coarsely chopped
2 8-oz packages cream cheese, at room temperature (or Neufchatel) (I used Philly LIGHT cream cheese)
1/2 cup sugar
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream (I used light sour cream)
Pinch of salt

Preheat oven to 275 F.

Line 12 standard muffin tins and 4 ramekins with paper liners.

Place 1 whole Oreo in the bottom of each lined cup.

Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla. Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition. Beat in the sour cream and salt. Stir in chopped cookies by hand.

Pour the batter into the prepared tins, filling each almost to the top.

Bake, rotating pan halfway through, until filling is set, 22-25 minutes.

Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.