Our first Blogaversary!

In honor of our blog being one year old today, and Thursday being National Cheesecake Day, and my receiving the new Martha Stewart Cupcake book for my birthday, I decided to whip up these little treats last night. I wish I could have all of our lovely readers over for dessert, but since I can't I will share with you the recipe. Fun fact - this is our 158th post! It really has been fun writing this blog and we wouldn't enjoy it as much if we didn't have anyone to share it with :) Now, on to the recipe ...

Martha Stewart's Cookies and Cream Cheesecakes

Ingredients:

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

2 pounds cream cheese, room temperature

1 cup sugar

1 teaspoon pure 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 sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

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

(Note: I cut the recipe in half and it made 17 cupcakes. Also, keep an eye on them near the end - 22 minutes was too long for mine.)