Oreo cheese cake cupcakes

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 F. 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.

Pumpkin Rolls

3 large eggs 1 tsp. ginger
1 cup sugar ½ tsp. nutmeg
¾ cup cooked pumpkin ½ salt
1 tsp. lemon juice 6 oz package of cream cheese
¾ cup flour 1 cup of powdered sugar
1 tsp baking powder 4 Tbsp. unsalted butter
2 tsp. cinnamon ½ tsp. vanilla

Grease and flour jelly roll pan. Beat eggs 4-5 minutes. Gradually add sugar. Mix in pumpkin and lemon juice. Combine flour, baking powder and spices. Fold dry ingredients into pumkin mixture. Pour into greased pan; smooth top evenly. Bake at 375 degrees for 12-15minutes. Turn out on a towel sprinkled with powdered sugar. Beginning at the narrow end of cake, roll the cake and towel together. When the cake is completely cool, unroll the cake and spread on the filling.
Filling:
Combine: cream cheese, powdered sugar, butter and vanilla. Sprinkle 1 cup of chopped nuts on top of filling. Reroll cake and chill for 30 minutes.