Oreo Cheesecake Cupcakes

Mini Oreo Cheesecakes with an Actual Oreo on the Bottom!

I made these once before for my brother's high school graduation (before I had my blog). They went like crazy, everyone loved them! I just made them again, and they are just as delicious as I remember. 

The only issue is they have to be chilled, which makes it hard to serve them at a long party, or take them with you on a 5 hour road trip, which is what I am going to do with this batch. Hopefully they make the trip!

Flipped one over so you could see the Oreo 

They are also kinda messy, maybe I didn't cook them long enough, or maybe they are just that soft. Either way, they still tasted great. Maybe I even ate one for breakfast this morning.... There's just something about eating cupcakes for breakfast that makes me feel good all day long : )

My breakfast...yummy!

They are pretty easy to make, doesn't take too much time. The recipe came from on of my favorite cupcake books: Martha Stewart Cupcakes. 

Oreo Cheesecake Cupcakes

(makes about 30)

• 42 Double-Stuff Oreos (12 for crushing and 30 left whole) - 2 packages
• 2 lbs cream cheese (room temp)
• 1 cup sugar
• 1 tsp vanilla
• 4 eggs (room temp and lightly beaten)
• 1 cup sour cream (full-fat)
• pinch of salt

Yummy Batter

1. Preheat oven to 275 degrees. I know, its very low!
2. Line cupcake tin and place 1 whole Oreo in each one
3. In the mixer, beat cream cheese until smooth
4. Gradually add sugar and beat until combined
5. Beat in the Vanilla
6. Slowly drizzle in eggs while beating
7. Beat in Sour Cream and Salt
8. Fold in the crushed Oreos
9. Fill cups almost all the way full. 
10. Bake 22 minutes
11. Refrigerate in tins for at least 4 hours or overnight. 

Filling the Cupcake Tins