For Crust:12 Oreos
2 Tbl. butter, melted
For Cheesecake Filling:
12 oz. cream cheese, softened to room temp
1/4 cup sour cream
1/3 cup sugar
1 tsp. vanilla
1 large egg
6 Oreos, crushed
Line 10 muffin tins with paper cupcake liners. Preheat oven to 325 degrees.
For crust: Crush Oreos in a food processor until they are fine crumbs. Pour into a bowl and add melted butter. Mix with fork until all crumbs are moist. Put 1 Tbl. crumbs in each cupcake wrapper. Pat out with fingers and use the bottom of a glass to press firmly so they are condensed. Bake for 5 min. then set aside to cool
For filling: In a stand mixer, mix cream cheese until smooth, scraping down sides as needed so there are no lumps. Add sour cream, sugar, and vanilla and mix well, scraping as needed. Add the egg and mix on LOW just until combined. Do not overmix after adding the egg. Gently fold in the crushed Oreos.
Evenly distribute the filling between the cups. Bake for 15 min. or until the tops are set and it's still a bit wobbly...it will continue to bake after removing from oven. Allow to cool at room temperature for 1 hour. Chill in refrigerator for 3 hours uncovered. Then cover and continue to refrigerate overnight or for at least 5 hours. Remove cupcake wrappers and garnish with whipped cream, as desired.
