Halloween Unicorn Cheesecake

Directions

1. Set your oven to 325°F and place cupcake liners in a muffin pan.
2. In a medium bowl, combine finely crushed Oreo crumbs (creme removed), sugar, and melted butter until the mixture resembles wet sand.
3. Scoop 1½ tablespoons of the crust mixture into each liner, then press it down firmly with a flat-bottomed glass or measuring cup.
4. Bake the crusts for 5 minutes, then remove and let cool completely.
5. Increase oven temperature to 350°F.
6. In a large bowl, beat softened cream cheese and sugar until smooth and well combined.
7. Add sour cream and vanilla extract, beating until the mixture is smooth.
8. Add eggs one at a time, beating well after each addition.
9. Divide the batter evenly into two bowls.
10. Stir a few drops of orange gel food coloring into one bowl and a few drops of black gel food coloring into the other.
11. Spoon 1 tablespoon of orange batter into each crust and spread gently to cover the bottom.
12. Top with 1 tablespoon of yellow cheesecake batter (or the remaining orange/black, but follow the original: yellow).
13. Finish with another 1 tablespoon of orange batter on top.
14. Bake for 25–35 minutes, until the center is set.
15. Let the cheesecakes cool on the counter to room temperature, then refrigerate overnight.
16. While the cheesecakes chill, use the green edible marker to color the unicorn ears green.
17. Top each cheesecake with fresh whipped cream, the unicorn horn and ear decorations, and extra sprinkles.