Mini Oreo Cheesecakes

For the past year or so, I've been on a major Oreo kick.

It's actually mostly a baking kick--I mean, I like them fine on their own, but basically any recipe that has Oreos in it is about 320% better.

I'm also a big fan of cream cheese and (of course) cupcakes, so I thought--why not combine all three?

I based this recipe on from Brown Eyed Baker (and by "based," I mean I adjusted the baking time and some of the techniques). I've never done cheesecake before, so I pulled out the first pan a bit before they were done.

However, they are insanely delicious (and equally caloric).

Oreo Cheesecake Cupcakes (adapted from Brown Eyed Baker)

makes 24 cheesecake-cupcakes

For the crust:

23 Oreos

2 tablespoons unsalted butter, melted

For the cheesecake:

12 ounces cream cheese, at room temperature

1 cup granulated sugar

3 eggs, at room temperature

6 tablespoons sour cream

1 1/2 teaspoons vanilla extract

13 Oreos, coarsely chopped

1. Preheat the oven to 325 F. Line muffin tin with cupcake papers.
2. Make the crust: Divide the Oreos between 2 quart-size bags and crush cookies with a rolling pin until they are finely crushed with only a few chunks. Mix cookie crumbs with the melted butter until moist. Divide crumbs evenly among cupcake papers (approx. 1 tablespoon per cupcake). Press into bottom of the paper. Bake for 5 minutes (leave the oven on).
3. Make the cheesecake: Beat the cream cheese on medium-high speed until smooth (1 1/2 - 2 minutes). Gradually add the sugar and mix until incorporated. 
4. Add the eggs one at a time, beating well after each addition. Add the sour cream and vanilla, and mix until thoroughly incorporated.
5. Fold in chopped Oreos. Scoop approximately 1/4 cup batter into each cupcake paper.
6. Bake until the edges are set, but the cupcake is still jiggly in the center, about 12-15 minutes.
7. Let cool 5 minutes in muffin pan before moving to a wire rack to cool for an additional 20 minutes. Move to refrigerator and chill for 30 minutes to 1 hour before serving. Store in airtight container in fridge.

As I write, they are being polished off by my floormates (who, by the way, have a vlog now).