Oreo Cheesecake Cupcake
30 Whole Oreo’s and 12 Chopped Oreo’s (I also added some extra crushed mini oreo’s in the batter)
2 lbs Cream cheese = 4 (8oz) 1/3 reduced fat cream cheese
1 Cup Sugar
1 teaspoon vanilla extract
4 Large Eggs (beaten)
1 Cup light Sour Cream
pinch of salt
Preheat the to 275 degrees
Line a cupcake tin and place a whole Oreo in each cupcake liner.
Beat the cream cheese in a electric mixer on medium high speed until smooth, gradually add your sugar. Add the vanilla, mix until combined and slowly add the beaten eggs. Add your sour cream and salt beat until combined. Stir in your crushed oreos. Fill your cupcake liner to almost the top. Bake for 22-25 minutes rotating the pan once half way through. Cool on a wire rack and place in the fridge for 4 hours to set or over night.