Cookies and Cream Cheesecakes

Two weeks ago, we were bracing ourselves for a hurricane.  One week ago, we were following the route of a Nor’easter that would bring us a few inches of snow and now, I can legitimately walk around in short sleeves with this 65+ degree weather. 

Congratulations fall 2012, you are officially the most dramatic season ever. 

In all three weather scenarios, these little packages should be welcomed in all of their creamy, deliciousness with pockets of crunch and a surprise crust of a single Oreo cookie.  Cheesecakes aren’t my usual go-to dessert (they are similar to pies in my book) but these hit the spot.  Not to mention that the recipe calls for a specific number of Oreos that I insisted upon because, let’s be honest, even though I know I’ll only use 5 from the extra package, you can never have too many Oreos. 

They make a perfect side dish to these cupcakes themselves.  And the requisite glass of milk.   Which I may or may not have dipped an entire mini-cheesecake into. 

Cookies and Cream Cheesecakes

Adapted from my home girl Martha

42 Oreos

2 pounds cream cheese, room temperature

1 cup sugar

1 teaspoon pure vanilla extract

4 large eggs, room temperature and lightly beaten

1 cup sour cream

Pinch of Salt

Preheat over to 275 degrees Fahrenheit. Line up your baking sheets and place muffin liners in 30 wells.  Place an Oreo in the bottom of the 30 lined cups.  If you are working in batches because you have a Lilliputian oven and can only fit one muffin tin in it at a time, go ahead and do this step so you are ready to move one tray in the oven when another tray comes out.  Coarsely chop the remaining 12 Oreos.  Set the crushed Oreos aside.  Slice the cream cheese into large pieces to make it easier to mix and put into a bowl.  With a mixer on medium-high speed, beat the cream cheese until it is smooth, scraping the sides of the bowl as needed.  Gradually add sugar and beat until combined.  Beat in vanilla.   Drizzle in the eggs, a little at a time and beat after each addition.  Beat in sour cream and salt.  Stir in the chopped cookies by hand.  Divide the batter among your Oreo-based muffin liners.  Bake about 22 minutes or until filling is set, rotating halfway through.  Transfer tins to wire racks to cool completely.   Place in a fairly tight container so that they support each other (but aren’t smashed) and refrigerate for at least 4 hours before serving.  If you have enough muffin tins and/or room in your refrigerator, chill them in the tins.