Oreo Cheesecake Minis

One word. Scrum-diddle-li-umptious. (We should be playing scrabble... with a multi-syllabic word like that I would be dominating!) I was in the grocery store the other day and when in my peripheral vision what grabbed my eye? Why this wondrous book... and how could it not?

I quickly perused the pages and discovered that Oreos and Cheesecake had been wedded in cupcake-tial bliss. I believe this is the single most reason Martha Stewart is a household name. Don't quote me on that. But, in my mind it's fact!

I debuted them at our Thursday night get together and was so happy to hear a "That's the devil!" among other compliments. As I said before... that is a measure of success for me. I give them a 9 out of 1o. The cheesecake was a great consistency and sweetness. My only complaint was that the oreo was a little soft at the bottom. But overall these ROCK! Here's the recipe...




Ingredients:
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

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 the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.