Step 1

Preheat oven to 325°F. (Make sure your oven temperature is accurate, as a higher temp can cause the cheesecake to crack.)

Step 2

Place cupcake paper liners into a muffin tin pan. Add one Oreo cookie into each paper cup. Set aside.

Step 3

Add softened cream cheese and sugar to a medium mixing bowl. Beat on medium speed using a hand mixer.

Step 4

Then add vanilla and eggs. Mixing well until smooth without lumps.

Step 5

Add sour cream, mix until combined. Tap bowl against your countertop a few times to release any large air bubbles.

Step 6

Stir in chopped cookies, and mix generally using a spatula. (Be careful not to crush oreos into smaller crumbs.)

Step 7

Spoon the batter on top of the oreo, filling each to almost the top. Note that cheesecake won't rise as much as a regular cupcake.

Step 8

Place in the lower third of the oven and bake for about 20-25 minutes until the edges just start to turn brown. Note that classic cheesecake is supposed to look pale, so you're not looking for golden brown.

Step 9

Remove from oven and transfer to cooling racks.

Step 10

Chill in the fridge for 4 hours or overnight. Serve and enjoy! (You can store them in the fridge for up to 5 days.)