Preparation Steps

• Preheat oven to 300 degrees. Line 20 muffin cups with paper liners and place one Oreo in the bottom and center of each of the 20 cups, set aside.
• Chop remaining 8 Oreo cookies into small pieces, set aside.
• In a mixing bowl, using an electric hand mixer set on medium speed, whip together cream cheese and sugar until smooth, about 1 minute. Blend in eggs.
• In a microwave safe bowl, combine white chocolate chips and cream and heat mixture on 50% power in 30 second intervals, stirring after each interval until melted and smooth.
• Pour melted white chocolate chip mixture into cream cheese mixture, along with vanilla extract. Blend mixture until combined.
• Tap mixing bowl forcefully against counter top several times to release some of the large air bubbles in the cheesecake mixture, then fold in remaining 8 chopped Oreos.
• Divide mixture among 20 muffin cups (right over the top of each Oreo), filling each cup about 3/4 full (about 0.25 cup in each). Bake in preheated oven about 20 minutes, or until filling is set.
• Remove from oven and allow cupcakes to rest in muffin tin for 10 minutes before transferring to a wire rack to cool.
• Cool completely on a wire rack, about 1 hour, then transfer to an airtight container, in a single layer, and refrigerate 4 hours or overnight. Store cupcakes in refrigerator and serve chilled.