Cookies and Cream cheesecakes from Martha Stewart Cupcakes

I promised to share my triumphs and disasters here and although not quite a disaster this one has been a bit of a lesson in paying better attention to the recipe.

Ok first mistake, not writing a shopping list resulting in me buying cream instead of sour cream. Come on, the recipe is for cookies and cream it's an easy mistake to make. I decided to risk using the cream rather than return to the shop and the result was good, although I think that the original sour cream recipe would be less sweet and have a firmer texture.

Mistake number 2. Fill the cakes almost to the top the recipe states. I make a lot of cupcakes. Cupcakes need room to rise so you only fill them about 1/2 to 3/4 full. I got a bit confused.

Cheesecake cupcake reality - they do not rise - so listen to the recipe and fill them nearly to the top.

So what was the verdict with these cheesecake cupcakes...........

Yum - and yum again. Would make them again for sure making sure next time I followed the recipe a little better.

Recipe adapted from Martha Stewart's Cupcake cake book

Cookies and Cream Cheesecakes
makes 30

Ingredients
42 cream-filled chocolate sandwich cookies such as Oreos or Delta Cream. 30 whole and 12 coarsely chopped.
910 g (2 pounds) cream cheese room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs room temperature lightly beaten
1 cup sour cream
pinch salt

1. Preheat oven to C (275 F). Line standard muffin tins with cupcake papers. Place 1 whole cookie in the bottom of each liner.

2. With an electric mixer on medium high beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar and beat until combined. Beat in vanilla.
3. Add eggs one at a time, beating to combine and scraping down sides of bowl after each addition. Beat in sour cream and salt. Fold in chopped cookies by hand gently.

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