Cookies and Cream Cheese Cupcakes

Ingredients for 15 servings:

• 21 cookies (Oreos)
• 450 g cream cheese
• 100 g sour cream
• 115 g sugar
• some vanilla flavor
• 2 eggs

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 40 minutes

If you love Oreos and/or New York Cheesecake, you’ll love them!

Preheat the oven to 180°C (top/bottom heat). Prepare a muffin tin (preferably silicone). Place a whole Oreo cookie into each of the holes to serve as a cheesecake base, leaving six Oreos aside for later. Beat the cream cheese and sour cream with a mixer until smooth. Add the sugar, then the vanilla extract, and then the two eggs. Once everything is mixed to a smooth consistency, fold in the crumbled Oreos. Divide the mixture between the muffin tins, filling them with the top edge of the lower lip, as baking powder-free cupcakes won’t rise. Bake in the middle rack of the oven for about 25 minutes. Let the cupcakes cool in the muffin tin in the oven to prevent them from collapsing. Don’t be alarmed—they’ll still be soft when they come out of the oven. Before serving, let the cupcakes rest in the refrigerator overnight, or for at least 3-4 hours.