Oreo Cheesecake Cupcakes

Directions

• Optional: Take the cream cheese out of the fridge to soften 30 minutes before.
• Preheat oven to 300°F, placing the oven rack in the middle position. Turn on the convection or forced air if available.
• Line a standard 12-cup muffin pan with paper cupcake liners. Place one Oreo cookie into each cup.
• Crumble the remaining 6 Oreos. You can chop them on a cutting board or crumble them into small pieces using your fingers. Set aside.
• Place the softened cream cheese in a medium bowl (more details on how to soften cream cheese if still firm). Using a hand mixer, beat for a minute or so until creamy.
• Beat in the sugar and vanilla until combined. Then beat the eggs one by one, beating well each time. Add the sour cream and mix well.
• Using a large spatula, fold the reserved oreo pieces into the batter. Spoon the batter into the prepared muffin pan, filling each cup to about 1/4-inch from the top of the cupcake liner.
• Bake until firm and a cake tester or toothpick inserted into the middle comes out clean, about 25 to 30 minutes.
• Remove from oven and allow them to cool for 10 minutes in the pan to firm slightly. Then transfer the cupcakes to a wire rack to cool completely.