Oreos & Cream Cheesecake Cupcakes

We have a serious problem. Seriously. An addiction really. And theres no use in trying to cure us, so just dont even try. Cookbooks cupcakes. Were addicts. Our shelves bust at the seams with just about every kind of cookbook imaginable. And now that weve discovered the used cookbook section at The Strand in NYC were sure this problem is going to continue on a downward spiral ($5 cookbooks! FIVE DOLLAR COOKBOOKS!). And yet, even with the busting shelves and the glossy photos, we constantly find ourselves browsing recipes online. How could we not with all those fabulous and amazing food blogs out there?! But we needed to show the cookbooks some love. They were neglected. They were developing a bit of a complex. So of course, we went straight for the number entitled Cupcakes. Seriously, what did you think we were going to grab, The South Beach Diet Cookbook or something? Actually, why do we own that anyway? Our eyes paused on this recipe. Oreos (although Martha vaguely refers to them as cream filled sandwich cookies) and cheesecake, in a cupcake? Well any excuse to buy double stuffed Oreos slash cream filled sandwich cookies. And the result? Um...amazing. No really, like awesome, delicious, creamy, Oreo magic. So look at that...delicious recipes right at out fingertips. Oreos & Cream Cheesecake CupcakesMakes 28-30Adapted from Martha Stewart Print Recipe 42 Oreo cookies, 30 whole and 12 coarsely chopped2 pounds cream cheese, room temperature1 cup sugar1 teaspoon vanilla extract4 eggs, room temperature, lightly beaten1 cup sour cream1/4 teaspoon saltPreheat oven to 275 degrees and line a muffin tin with paper liners. Place 1 cookie in the bottom of each cup and set aside.In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium-high until smooth. Add sugar and mix until combined. Add in vanilla.Slowly pour in the eggs, mixing to incorporate and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Fold in chopped cookies by hand.Evenly divide batter among the muffin cups, filling each cup almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely, then refrigerate at least 4 hours or overnight. Remove from tins just before serving. Store cupcakes in a sealed container in the fridge.