.oreo cheesecake cupcakes.

If you eat what I'm about to share with you, you're probably going to end up with diabetes. Or at least that's how I felt when I ate about half of one. But anyway, they're awesome tasting and fairly easy to make. Boneapetit.

Ingredients

Oreos (or chocolate cookies with creme)

2 containers (8 oz.) of creame cheese, room temp

1/2 cup sugar

vanilla extract

2 egg

1/2 cup sour cream

pinch of salt

Directions

1. Preheat the oven to 275 degrees. Line standard muffin tins with paper liners. Spray the liners with some of that butter spray. Recipe says to place the whole cookie in the bottom, but I just set half the cookie and scraped the cream in another bowl.

2. Microwave the package of cream cheese and the scraped off cream in a bowl. It took me about 2 minutes to get it melted enough. Add the sugar, vanilla, eggs, and salt to the mixture. Stir/blend (whichever you feel is easiest) until soft.

3. Take some left over cookies (however many cookie bits you want floating around your cheesecake) and smash them! Make sure they're in small crumbly pieces. Then when you're done crushing those, you will add them to your cheesecake mix.

4. Pour the cookie/cheesecake mix over the oreos that you put in the muffin tins! Fill mostly to the top. Note, this recipe really only makes about a pans worth, but luckily the math is easy and you can use that to make more/less :)

5. Put this in the oven and bake for about 22 minutes. Afterwards, transfer to wire racks to cool completely. You can put them in the freezer for quick chilling, or just in the fridge for about 4 hours until they're good enough to eat!!