Ingredients:
15 whole Halloween Oreo cookies
6 Halloween Oreo cookies, coarsely chopped
1 lb cream cheese (2 blocks Philadelphia cream cheese)1/2 C white sugar
1/2 tsp vanilla extract
2 eggs, room temperature, lightly beaten
1/2 C sour cream
Orange food coloring (or be brave and mix your own)
Preheat oven to 275 degrees. Line a cupcake tin with cupcake liners. There are several festive Halloween cupcake liners at Wal-Mart.
Place a Halloween Oreo in the bottom of each cupcake liner with the "Oreo" side up and the Halloween picture on the bottom. That way, you can see the picture on the bottom when you remove the liner before you eat it.
In a large mixing bowl with a paddle attachment, beat the cream cheese on medium speed until smooth. Gradually add the sugar and continue to mix until the sugar dissolves. Add in the vanilla extract. Gradually add in the eggs, letting it mix after each addition. Add the sour cream and mix until well incorporated. The mixture should be smooth, light, and fluffy. Add in the food coloring and mix until you get the color just right.
Remove the mixing bowl and add the chopped Oreo pieces. Stir to combine. Use an ice cream scoop to fill each cupcake liner almost to the top.
Bake for 22 minutes, rotating the pan halfway through the baking time.
Allow the cheesecakes to cool in the pan on a cooling rack. Carefully remove the cheesecakes from the cupcake tin and place in an airtight container. Refrigerate for at least 4 hours before serving. They are even better when left overnight as they will set up better. Enjoy!