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Cookies n Cream Cheesecakes from Martha Stewart's Cupcakes
42 Oreos(30 left whole and 24 coarsely chopped. Half of the chopped will go into the batter the other half will be used for the bottoms of the mini cheesecakes. )
2 lbs. cream cheese, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temp. slightly beaten
1 cup of sour cream
Pinch of salt
1. Preheat over to 275 F. Line standard and mini muffin tins with paper liners. Place one whole cookie in the bottom of each lined cup. Spoon cookie crumbles into bottom of mini muffin tins.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 sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 mins. Transfer tins to wire racks to cool completely. Refrigerate in tins at least 4 hours. Remove just before serving.