I love this recipe especially cause it is easily divided or doubles depending on your needs and can be made a day in advance. They are not overly sweet, the tang from the sour cream comes through. I topped these off with a homemade chocolate whipped cream (tastes like chocolate soft serve ice cream!)
From Martha Stewart Cupcakes_
42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt
Preheat oven to 275°. Line standard muffin pans with liners.
Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer.
Beat cream cheese at medium speed using an electric mixer.
Gradually sugar, beating until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.
Divide batter among pans. Bake for about 22 minutes or until filling is set.
Cool completely on wire racks.
Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.
Divide batter among pans. Bake for about 22 minutes or until filling is set.
Cool completely on wire racks.
Refrigerate 4 hours or overnight. Remove from pans just before serving.
