I recently spotted these cupcakes on pinterest and then realized that I had this very same recipe marked in my Martha Stewart's Cupcake book. Once looking over the recipe I realized two wonderful things. 1. The oven is only heated to 275 F and with the temperatures in the high 80s this was a perfect dessert to make without heating up the entire house. 2. I had all the ingredients on hand. What could be better?

I have to say that I love individual desserts [as you probably already know if you have been reading this blog] and these are a great one now added to my list. The only change I needed to make was to spray my cupcake liners before filling because my cheesecakes stuck a little bit. Not that it stopped me from eating but I did hesitate sharing these with friends because they were a little messy.
Cookies and Cream Cheesecakes

Source: Martha Stewart's Cupcakes
Makes 30 [I halved the recipe and it worked perfectly]

42 Oreos, 30 left whole, and 12 coarsely chopped
2 lbs cream cheese, room temperature
1 c sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 c sour cream
Pinch of salt

Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Spray liners with non-stick spray. 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.