The Martha Stewart Cupcake Cookbook is dangerous in my hands. I'm predicting a 5 pound weight gain as I begin baking my way through it.
This recipe is perfect for back to school - a clear winner at any bake sale. The cheesecake is rich and creamy and the Oreo makes for a crisp chocolate crust. Best of all, it goes together quickly and easily and presents with a "wow". Imagine being a kid and coming home after a long day of school to THIS:
Mini Cookies and Cream Cheesecakes
42 cream-filled chocolate sandwich cookies, such as Oreos, 30 left whole and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
1. Preheat oven to 275 degrees F. 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 almost to the top.
Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate, in tins, at least 4 hours (or up to overnight). Remove from tins just before serving.
A little dollop of whipped frosting and a chunk of Oreo are all the embellishment it needs.