Cookies and Cream Cheesecake Cupcakes

These are so yummy. They need to chill for about 4 hours before eating so keep that in mind if making them for a gathering. I could inhale a sleeve of oreo's in minutes. They are seriously dangerous.

Recipe by Martha Stewart Cupcakes

42 oreos (30 left whole, 12 coarsely chopped)
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla
4 large eggs, room temperature, slightly beaten
1 cup sour cream
pinch of salt

Preheat oven to 275 degrees. Line a standard muffin tin with paper liners and place 1 whole cookie at the bottom of each paper.
In the bowl of a stand mixer fitted with a paddle attachment beat the cream cheese until smooth on med-high speed, scraping down the sides of the bowl as needed. Gradually add sugar, mix until combined, then add vanilla. Drizzle in eggs and beat until all combined scraping down the sides of the bowl as needed. Beat in sour cream and salt until combined. Stir in the chopped cookies by hand. Divide batter evenly among the cups filling almost to the tops. Bake, rotating pan halfway through until the filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate for at least 4 hours or overnight. Remove from tins just before serving.