There’s a lot going on here, in the recipe for “White Chocolate Blackberry Cheesecake Cupcakes,” from Triple Chocolate Kitchen. It’s like a tasty experiment: mini cheesecakes disguised as cupcakes.

No flour. We have a white, creamy batter, after the cream cheese and the sugar and the white chocolate. Smell the vanilla. After assembling these mini cakes -- Oreo bottom, then cheese/chocolate batter, then a swirl of jam -- I bake “just until set,” for 15 minutes.

After refrigerating the baked cupcakes overnight, they are still fragile, like soft cheesecake. This makes them alluring. Sweet and cheesy.

The Oreo at the bottom of the cupcake gives it the structure we need, in order to pick it up and eat it. Oreo and blackberry jam make a surprise taste combination.

These are clever, popular winners.