Oreo Cheesecake

Last night I ventured into the world of cheesecake--Oreo cheesecake. It was more of a mess than I was hoping it would be. I was making it for Dana Tasco's birthday today but the end product wasn't pretty enough to be a birthday cake. Instead of using a springform pan, I used a muffin pan with cupcake liners to make mini cheesecakes. The next time I try a making a cheesecake, it will be pretty... hopefully.

Mine, unfortunately didn't look like these...

• 1 (18 ounce) package Oreo cookies, divided
• 4 (8 ounce) packages cream cheese
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup sour cream
• 4 eggs
• 1/4 cup chocolate chips (melted)

1. Preheat oven to 350 F. Line 24 cupcake tins with cupcake wrappers. 
2. Place half of an Oreo cookie (cream side up) at the bottom of each wrapper.
3. Beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed until well blended. 
4. Add sour cream; mix well.
5. Add eggs, one at a time, beating until blended after each addition.
6. Chop remaining cookies and gently stir 1 1/2 cups of chopped cookies into cream cheese batter.
7. Spoon cream cheese mixture into cupcake tins. 
8. Bake at 350 F for 15-20 min.
9. Place in refrigerator for at least one hour until firm.
10. Drizzle with melted chocolate and crushed Oreos.