Cookies and Cream Cheesecakes Cupcakes

by Katie Johnstonbaugh of:
Adapted from Martha Stewart Cupcakes
42 Oeros, 30 left whole and 12 coarsely chopped
2 pounds or 4 packages cream cheese (8 oz)
1 cup sugar
1 t. vanilla extract
4 eggs
1 c. sour cream
1/4 t. salt
Preheat oven to 275º.  Line muffin tins with liners.  Place one cookie in each cup.   Beat cream cheese on medium-high speed until smooth.  Gradually add sugar and beat one minute.  Beat in vanilla.  Drizzle in eggs, a little at a time.  Beat in sour cream and salt.  Turn mixer to low, slowly beat in cookies just until blended.  Fill muffin cups almost to the top.  Bake about 22 minutes.  Filling should be set.    Refrigerate in tins for 4 hours.    Remove from tins before serving.