Cookies and cream cheesecake cupcakes

 I found this little gem of a recipe on pinterest and based on the pictures decided that I HAD to try it because

1. I'm an oreo addict

2. I love cheesecake

The two of them combined has the potential to be deadly, 

but I was willing to take the risk.

So I made these last night

First of all, they are super easy to make.  Like, an 8 year old could probably make these by his/herself 

{at least I could've made them when I was 8}

Secondly, They look so pretty.  Especially when you bite into them and you see the delicious oreo cookie lining the bottom.

Thirdly, these were yum.  I need to give lots away or else I'll eat them all

{and that would not be a good thing}

Final verdict?

This is definitely a must share kind of recipe and I will definitely be making these again :)

So here's the recipe!

Happy baking.

Cookies and Cream Cheesecake Cupcakes
From Martha Stewart's Cupcakes
Makes 30

• 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.