Cookies and Cream Cheesecake Cupcakes

Ingredients

• 28 Oreo cookies, divided
• 2 pkgs cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/3 cups white chocolate chips
• 1/3 cup heavy cream
• 1 tsp vanilla extract

Directions

1. Heat the oven to 300 degrees. Line 20 muffin cups with paper liners, then place 1 Oreo in the center bottom of each of the 20 cups. Set the pan aside. Cut the 8 Oreo cookies that are left into small pieces and set them aside too.
2. In a mixing bowl, beat the cream cheese and sugar with an electric hand mixer on medium speed until smooth, about 1 minute. Mix in the eggs.
3. Combine the white chocolate chips and cream in a microwave-safe bowl. Microwave using 50% power in 30 second bursts, stirring after each burst, until the mixture is melted and smooth.
4. Pour the melted white chocolate mixture into the cream cheese mixture, then add the vanilla extract. Beat until combined. Tap the mixing bowl firmly against the countertop several times to release some of the bigger air bubbles, then fold in the remaining 8 chopped Oreos.
5. Portion the mixture among the 20 muffin cups, spooning it directly over each Oreo. Fill each cup about 3/4 full, using about 1/4 cup in each.
6. Bake for about 20 minutes in the preheated oven, until the filling is set. Take the cupcakes out of the oven and let them sit in the muffin tin for 10 minutes, then transfer them to a wire rack to cool.
7. Cool them all the way on the wire rack, about 1 hour. Transfer the cupcakes to an airtight container in a single layer and refrigerate 4 hours or overnight. Store the cupcakes in the refrigerator and serve chilled.