OREO CHEESECAKE CUPCAKES RECIPES

Steps:

• Line a 12-cup muffin tin with paper liners. Place 1 Oreo in each of the liners. Place the remaining 12 Oreos in a large ziptop bag and crush with a rolling pin. In the bowl of stand mixer fitted with a paddle attachment, beat the cream cheese on medium until smooth, about 2 minutes. Add the sugar, sour cream, vanilla and salt. Beat until smooth and creamy, about 2 more minutes. In a medium bowl, whisk the heavy cream until stiff peaks form. Add the whipped cream to the cream cheese mixture and fold just until combined. Add 1 cup of the crushed Oreos and fold until combined. Spoon the cream cheese mixture into each muffin liner (about 1/4 cup each) and smooth the top. Sprinkle all over with remaining Oreos. Chill the cheesecake bites until firm and set, at least 6 hours or up to 2 days.

Steps:

• Make the crust: Grind up cookies in a blender or food processor. Mix cookies, sugar, salt, and butter in a bowl until combined and press into the bottom and about an inch or two up the sides of a 10″ springform pan (springform pan is key, make sure you have one). Bake in a preheated 350-degree oven and bake for 10 minutes. Let crust cool completely while you make the cheesecake. Important: TURN OFF YOUR OVEN, it should not be preheated when you put your cheesecake in.
• Mix the filling: In a mixer bowl with the whisk attachment, whisk together cream cheese, eggs, egg yolks, and vanilla. Mix on medium speed until smooth, about 3-5 minutes. (It’s okay if you still have some very small lumps.) Add in the sugar, flour, and heavy cream and mix on low speed until fully incorporated about 1-2 minutes. Do not over-mix as this will create more air bubbles which can contribute to your cake cracking.
• Bake: Pour batter into your prepared crust. Gently tap the pan against your counter a few times to help get any possible air bubbles out of the batter. Place your cheesecake in the oven and then turn it on to 400 degrees (F). Bake for 15 minutes. Turn the oven down to 200 degrees (F). Bake for 3 hours. Turn the oven off, prop open the door slightly, and let cool for 1 hour. Finally, cover the top with plastic wrap, place it in your refrigerator, and chill for a full 24 hours before removing the springform pan’s side and serving.