The Walkers: You Have to Make This!

Jeremy got me the new cupcake cookbook from Martha Stewart and I was so excited! You know how much I love making cupcakes!

I'm attending a girls' night event where I signed up to bring a dessert, so I thought this would be the perfect opportunity to try a new recipe from my new book.

Let me also take this opportunity to say, that over the weekend- I asked Jeremy to pick up a "few" items from the store. Somehow he ended up at Sam's Wholesale and I ended up with 8 packages of cream cheese (I need half of one package). Oh well! Thought I better look for a cupcake with cream cheese. And I stumbled upon these beauties!

I thought they would be okay, pretty good, average little cheesecake. I was wrong! They are so completely delicious and very easy to make. You really need to try it!

Martha Stewart's Cookies and Cream Cheesecakes

Makes 30

Ingredients:
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped

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 of salt

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

2. 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.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

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