oreo cheesecake cupcakes (and it going to be entered into the family cooking contest)

ok tomorrow I go to work but I wanted to let know what's going on in my kitchen I am developing recipes for the san mateo county fair 2014 I practice this oreo cheesecake cupcakes that is going to be entered into the Kids and adults cooking together family recipe contest My Niece Ariel Bolich my sister's daughter will be my little 7 year old sous chef and she is very excited about competing I just wanted to make sure its good and the results it turned out excellent, I used saint patty's day colors with mint oreos but I will be using regular oreos for the contest purposes I found it on pinterest the recipe courtesy is from Martha stewart cupcakes adapted by 52 cupcakes, so the credit will go to these 2 authors who mastered the recipes so please enjoy and heres a recipe and a photos ok enjoy!

Oreo Cheesecake Cupcakes

recipe courtesy Martha stewart adapted by 52 cupcakes

Ingredients

• 22 Oreos: 16 left whole, and 6 coarsely chopped
• 2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
• 1/2 cup sugar
• 1/2 tsp vanilla extract
• 2 large eggs, room temperature, lightly beaten
• 1/2 cup sour cream
• Pinch of salt

Instructions

1. Preheat oven to 275 F.
2. Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners.
3. Place 1 whole Oreo in the bottom of each lined cup.
4. Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
5. Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
6. Beat in the sour cream and salt.
7. Stir in chopped cookies by hand.
8. Pour the batter into the prepared tins, filling each almost to the top.
9. Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
10. Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours