Cupcakes: Chocolate Chip Cookie Dough Cheesecake Cupcakes

 I needed a dessert for a dinner awhile back that would be easy to grab b/c it was a stand and eat kind of deal.  I decided to try out this recipe, and adapt it to a cupcake liner. 

I found the recipe in this book my buddy Regan gave me, it was a fundraiser for her husband's troops. I loooove recipe books, especially with a story.   

I'll attach the recipe below.  Basically, I took the tops off cookies and placed them at the bottom of the cups for 'crust.'

 I added just enough batter to cover the cookie to each cup. 

 I took store bought cookie dough and made 1/2 inch balls. 

 Pressed two into the cups (press them down, or they will pop up and get really crusty). 

 Cover the tops with the rest of the cheesecake batter.  Fill them almost to the top.  They will puff up while they are cooking, but sink back down afterwards. 

 Here they are after baking. 

Add whipped cream and chocolate chips to the top if you've given up on diets all together.  Otherwise, forget I ever said anything.  These were actually really good, and they peels right off of the cupcake liners.  I'm attaching the recipe below, but tfour things I adapted-instead of the crust (crushed oreos and butter) I just used the base of a cookie, I didn't need the pan (obviously), the liners worked well.  I also halved the cream cheese batter (the full recipe is below), and it still made 16 cupcakes.  Last, I reduced the baking time to about 45 minutes.   

Chocolate Chip Cookie Dough Cheesecake Recipe from Katie

Ingredients:  2 T. margarine, 2 1/2 c. chocolate cookie crumbs, 2 lb. cream cheese (softened), 1 c. sugar, 4 eggs, 1 t. flour, 1 t. vanilla, 1 c. sour cream, 1 pkg chocolate chip cookie dough (from the fridge section), 1 c. chocolate chips. 

Instructions:  Preheat oven to 325.  Crease bottom and sides of a 10 inch spring foam pan well.  Combine cookie crumbs and butter and press into the bottom of the pand and up the sides.  Combine cream cheese, sugar, eggs, and flour.  mix with an electric mixer on high until smooth.  Add vanilla and sour cream, mix until just blended, and then fold in chips.  Pour 1/2 of the batter into the pan.  Cut cookie dough into golf ball sized chunks, and drop into batter.  Pour remaining batter over dough.  Bake 60 minutes.  Turn oven off, open oven and allow it to remain in the oven an additional 30 minutes.  Cool and refridgerate.