Oreo Cheesecake Cupcakes

1. Preheat oven to 275 F (135 C).
2. Line 16 muffin tins with paper liners. (Fill empty slots in a muffin tin with water.)
3. Place one Oreo (whole) in the bottom of each of the sixteen cups.
4. Beat 2 8-oz packages cream cheese.
5. Gradually beat in 1/2 cup sugar and 1/2 teaspoon vanilla.
6. Gradually pour in 2 large eggs, lightly beaten.
7. Beat in 1/2 cup sour cream and a pinch of salt.
8. Pour batter into the tins, filling each almost to the top.
9. Bake, rotating pan halfway through, until filling is set (about 22-25 minutes).
10. Cool in pans at least 15 minutes, then refrigerate at least four hours.

Tips and Suggestions

• If you’re okay with shorter cheesecakes, you could probably split the batter over 18 tins instead of 16, though you’ll need two more Oreo cookies.
• If you do fill the empty cups with water, remove the cheesecakes before refrigerating, and set them on a cloth towel on a plate, as moisture will accumulate on the bottoms if left in the pan.
• Consider mixing in dried fruit, like dried cranberries.
• Try piping strawberry jelly through a plastic bag to decorate the cheesecakes prior to baking.