Oreo Cheesecake Cupcakes

So a while ago I pinned this recipe for Oreo Cheesecake Cupcakes. I'm a sucker for all things Oreo... and cheesecake. I wrote out all the ingredients I would need to buy on Saturday, following the Pinterest link.

Source: theoneyoufeed.tumblr.com via craftyashley on Pinterest

The very next day I go back to start making them? Tumblr is down or the blog is gone. Or whatever. Kicking myself in the pants for not writing it down. Usually I don't put them on this blog until I've tried them. I did not want to end up with three unused packages of cream cheese, so I scoured the internet for something similar. This was the closest I could find, although I think it calls for less cream cheese.

But I am going to transcribe it here anyway, because HOLY CATS- I don't want this to happen again!

Oreos, whole only 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

Preheat oven to 275 F.
Line muffin tins (I used 18) with paper liners.
Place 1 whole Oreo in the bottom of each lined cup.
Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
Beat in the sour cream and salt.
Stir in chopped cookies by hand.
Pour the batter into the prepared tins, filling each almost to the top.
Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
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.