Oreo Cheesecake Cupcakes

Preheat oven to 275 F. Line standard muffin tins with paper liners (recipe makes roughly 30) and place one whole cookie into the bottom of each cup.

Put the cream cheese into your mixer bowl. Beat cream cheese until smooth using a mixer, scraping down the sides of the bowl as needed. Gradually add sugar and beat until fully combined. Add vanilla and mix well.

Add eggs one at a time, beating until mixed well. Beat in sour cream and salt. Gently fold in the chopped cookies by hand.

Divide batter evenly among lined cups, filling each one nearly to the top.

Bake, turning halfway through, until the filling is set, about 22 minutes.

Transfer to wire racks to cool completely.

Refrigerate at least 4 hours before serving. I let them sit in the fridge, covered, overnight.

Makes 30 cheesecakes.