Cookies and Cream Mini Cheesecakes

Cookies and cream... one of those combinations you just can't go wrong with. It's like peanut butter and jelly, or peanut butter and nutella! Yum. Maybe I should make peanut butter and nutella cheesecakes...

Or just stick with these. Every year for his birthday, my brother has cheesecake. I can't really call it cheesecake because it's the box mix. Ew. So this is the first time I have actually MADE cheesecake. I would say it was a success. Well, my stomach says so.

"You know you want me!"

Okay, not only are there cookies IN the cheesecake, but on the bottom as well. A double dose of delicious.

Don't mistake this for frosting, I wouldn't want to dip my finger into pure cream cheese...

Fill them suckers up!

Yum

Yummy

Oh, wow, yum

Cookies and Cream Mini Cheesecakes
 (Adapted from Martha Stewart's Cupcakes)

42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
4 eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt


Directions:
1. Preheat oven to 275° F.  Line muffin tins with paper liners.  Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
2. In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed.  Gradually add the sugar, and beat until combined.  Beat in the vanilla.
3. Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine.  Using a large spatula, fold in the chopped Oreo cookies.
4. Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.  Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.  Transfer the muffins tins to a wire rack to cool completely. Refrigerate (in the muffin tins) at least 4 hours (or overnight). Remove from tins just before serving.