cookies and cream cheesecakes

It was my babysitter's birthday this week and we wanted to let her know how much we appreciate her. Seriously, she's the best babysitter! The kids are always in bed when we get back and the house is spotless. And she's spills the scoop on everything that happened while I was away. She's the best! So, the kids and I made and delivered these little treats for her.

These little cupcakes are for Oreo and cheesecake lovers only!

I love how you can read the Oreo imprint right through the paper cupcake liner of these cookies and cream cheesecakes.

These delectable babies are super easy to make, but do require a bit of preplanning- letting your ingredients come to room temp and most likely a grocery store run (unless you happen to keep an unopened family size package of Oreos and 2 pounds of cream cheese on hand). But I'm guessing your waistline will thank you for these small obstacles.

INGREDIENTS

• 42 cream filled sandwich cookies, 30 whole, 12 coarsely chopped
• 2 pounds cream cheese, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature, slightly beaten
• 1 cup sour cream
• 1/8 teaspoon salt

DIRECTIONS

1. Preheat oven to 275. 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 sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie filled cups, filling each cup almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to a wire rack to cool completely. Refrigerate in tins at least 4 hours, or up to over night. Remove from tins just before serving. Keep leftovers refrigerated.

Cook's Tip:
Minimize the mess and use a cookie scoop to fill the muffin tin cups.

Server's Tip:
These single serving cheesecakes make great little gifts. Place a few in a small box. Just remember to deliver right away and tell recipient to keep chilled.

Makes 30 cheesecakes.

Recipe from Martha Stewart's Cupcakes

Happing Baking,



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