Pre heat over 275. Line muffin tin with 18 cupcake liners. Place an Oreo in the bottom of each one.
In a large bowl, beat cream cheese and sugar together until smooth. Beat in vanilla, eggs, sour cream and salt. Beat until smooth. Put to side.
To make hot fudge sauce combine in a medium saucepan butter,cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over medium-low heat.
Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly.
Remove from heat add vanilla. Pour mixture into a blender and blend the mixture for 2 minutes. Pour into a heat safe container to store. Worth making for the cupcakes!!!!!
Now add a tbsp of the cheesecake batter to each muffin cup. Place a tsp of the hot fudge next, then top off with cheesecake batter. Take a toothpick (I used a straw) and swirl the fudge into the cheesecake mix.
Bake for 22-25 minutes until filling is set. Cool completely in the tin before removing. Store in refrigerator. Again, these are delicious!!!! Enjoy!
