Cheesecake Cupcakes & Cookies

This week I did some baking for a few festivities at work.

First, I made Cookies and Cream Cheesecakes from Martha Stewart Cupcakes. These cupcakes were sooooooo easy to make and were a hit!!!

Ingredients:
42 cream filled chocolate sandwich cookies, 30 left whole and 12 coarsely chopped
2 pounds cream cheese room temperature
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
pinch of salt

Preheat over to 275. Line standard muffin tines with paper liners. Place 1 whole cookie in the bottom of each lined cup.

Coarsely chop 12 cookies.

With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in sour cream and salt.

Stir in chopped cookies by hand.

Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire wracks to cool completely. Refrigerate (in tins) at least 4 hours (or up to overnight). Remove from tins just before serving.

Yummo!
I also made these cookies for a baby shower, which ultimately were the cookies from hell! The flooding icing did not set up after 6 hours, thanks to the climate change. So I had to scrape all the icing off and start over because I didn't have time to bake more cookies. No fun at all!!!