Oreo & Cream Cheesecake Cupcakes

Makes 28-30
Adapted from Martha Stewart

42 Oreo cookies, 30 whole and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla extract
4 eggs, room temperature, lightly beaten
1 cup sour cream
1/4 teaspoon salt

Preheat oven to 275 degrees and line a muffin tin with paper liners. Place 1 cookie in the bottom of each cup and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium-high until smooth.  Add sugar and mix until combined. Add in vanilla.

Slowly pour in the eggs, mixing to incorporate and scraping down the sides of the bowl as needed. Beat in sour cream and salt.  Fold in chopped cookies by hand.

Evenly divide batter among the muffin cups, filling each cup almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely, then refrigerate at least 4 hours or overnight. Remove from tins just before serving.

Store cupcakes in a sealed container in the fridge.