ore-oh no, she didn't!

I'd like to thank the maker of muffin cups, who brilliantly made the base the exact size of many types of cookies--Oreos, 'Nilla Wafers, and the like. They're the perfect ready-made crust for many treats.

So by now, you probably don't believe me when I tell you I don't like cheesecake. That statement (be it true or not) is irrelevant in this case, as these cakes really taste nothing like cheesecake at all. What they taste like to me is an Oreo cookie that's been dipped in milk until it's reached the point of perfect sogginess softness. In my opinion, that's all kinds of yummy.

This recipe comes from Martha Stewart's Cupcakes, which has yet to steer me in the wrong direction. If you want a cool, creamy bite that's quick and easy to make and tastes everything like Oreos and very little like cheesecake, give this one a go.

Oreo Cheesecake Cups
from Martha Stewart's Cupcakes
 
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.