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 the finely crushed Oreos (creme removed), 3 tablespoons sugar, and melted butter until the mixture looks like wet sand.
3. Scoop 1½ tablespoons of the chocolate crust into each liner, then press down firmly with a flat-bottomed glass to form an even layer.
4. Bake the crust for 5 minutes, then remove from the oven and let it cool completely.
5. Raise the oven temperature to 350°F.
6. In a large bowl, beat the softened cream cheese with ⅔ cup sugar until smooth and combined.
7. Add the sour cream and vanilla extract, beating until the mixture is smooth.
8. Add the eggs one at a time, beating just until each is incorporated.
9. Divide the batter evenly into two separate 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 the orange batter into each liner and gently spread it evenly.
12. Top that with 1 tablespoon of yellow cheesecake batter (the bowl colored black will appear as yellow when baked? Follow as written).
13. Finish with another 1 tablespoon of orange batter on top.
14. Bake for 25 to 35 minutes, until the center is set.
15. Let the cheesecakes cool on the counter to room temperature, then refrigerate overnight.
16. While they chill, use an edible green marker to color the unicorn ears green.
17. Before serving, top each cheesecake with fresh whipped cream, edible unicorn horns and ears, and extra Halloween sprinkles.