Oreo Cheesecake Cupcakes

 
Nom nom nom.

Oh these cheesecakes!! I simply don't know what to say about them. These were amongst the top 10 desserts I've ever eaten, that's all.

On Saturday, 2nd of April, India won the cricket world cup, to become world champions! The entire nation erupted, cricket is more of a religion here. I've never been much of a sports person, but the atmosphere here during the final few matches couldn't be missed, and I actually watched about 9 hours of cricket for each match!! And when we won! It was insane, there are tons and tons of news articles about it, so I won't go into it too much. The sense of joy and celebration on the roads was just unbeatable, no other day could you dance on the roads at 2 am with a hundred strangers and not be worried about your safety.

The adrenaline hangover went way into Sunday, with everyone being at their laziest best. That's when I made these.. no experimentation, nothing complicated, just pure comfort food. I've made these cheesecakes quite a few times, the tangy, slightly sour taste combined with the crunch of the oreos is just heaven.

Oreo Cheesecake Cupcakes

Recipe from one of my favorites - Martha Stewart's Cupcakes [India]
Yield - 30

42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds [4 8oz blocks] cream cheese, room temperature
1 cup [240 g] sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

Instructions -

1. Preheat oven to 275 degrees. Line muffin pam with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. In a large bowl, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Mix in vanilla. Add the eggs one at a time, beating between each addition. Beat in sour cream and salt
3. Stir in chopped cookies by hand, or they might break up too much.
4. 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.
5. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.