Oreo Cheesecake Cupcakes

From Beantown Baker blog and originally from Martha Stewart's Cupcake book

Not necessarily a cupcake so much as an individual serving of cheesecake. Also these froze surprisingly well. I wrapped two in saran wrap and then foil. Just thaw in the fridge to have a nice little dessert waiting for you when you come home. My only change was to not do a whole cookie in the bottom, just a half with the filling left on it. Then you get to eat the ones where the filling just didn't work out and use 12 of the other sides to coarsely chop.

42 cream-filled sandwich cookies, such as Oreos, 30 opened with filling left on, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 halfcookie in the bottom of each lined cup - with filling facing up

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.

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.

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.