I’ve had multiple versions of this kind of thing bookmarked for years and years, but somehow had never tried until now, and I’ve gotta say… don’t. Just don’t. They’re so easy and tempting to eat, you’ll power through a full cheesecake’s worth before you even realize it!

Ingredients:

(can easily be halved)

• 42 Oreos, divided (this is slightly more than a regular package – either buy a family sized package or two regular ones)
• 4 8 ounce packages cream cheese, at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 eggs, at room temperature
• 1 cup sour cream
• 1/4 teaspoon salt (Accidentally typed 1/4 cup at first. Please never put that much salt in your body at once…)

Preheat oven to 275 degrees. Line cupcake tins with 30 paper liners. Place a whole Oreo in the bottom of each cup, then set aside. Roughly chop the remaining 12 Oreos.

Beat the cream cheese in a large bowl until smooth. If you still have lumps, your cream cheese may still be too cold – give it another few minutes at room temperature then try again.

Beat in the vanilla, then the eggs, one at a time.

Beat in the sour cream and salt, then stir in the chopped Oreos by hand.

Spoon the mixture evenly into the lined cups. The mixture doesn’t particularly expand in the oven, so you can fill pretty full.

Bake until set, about 22 minutes. Remove from the oven and cool in the pans on wire racks until completely cool.

Transfer the pans to the refrigerator and chill at least 4 hours before serving.

You can store these, covered, in the fridge for a few days, or wrap them tightly and freeze them until you’re ready for more Oreo cheesecake! (Shouldn’t take long!)

 Cookies and Cream Cheesecake Cupcakes

From Handle The Heat.

• 42 Oreos, divided
• 4 8 ounce packages cream cheese, at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 eggs, at room temperature
• 1 cup sour cream
• 1/4 teaspoon salt

Preheat oven to 275 degrees. Line cupcake tins with 30 paper liners. Place a whole Oreo in the bottom of each cup, then set aside. Roughly chop the remaining 12 Oreos.

Beat the cream cheese in a large bowl until smooth. Beat in the vanilla, then the eggs, one at a time. Beat in the sour cream and salt, then stir in the chopped Oreos by hand.

Spoon the mixture evenly into the lined cups. Bake until set, about 22 minutes. Remove from the oven and cool in the pans on wire racks until completely cool. Transfer the pans to the refrigerator and chill at least 4 hours.