Mini Halloween Oreo Cheesecakes

Directions

1. Set your oven to 275°F to preheat.
2. Line two 6-cup muffin tins with paper cupcake liners.
3. Drop one Halloween Oreo into the bottom of each liner and set aside.
4. In a bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, then mix in the sour cream, flour, and vanilla extract. Stir gently until combined.
5. Place the remaining Oreos in a bag and crush them, then fold the crumbs into the batter.
6. Gently fold in the Halloween sprinkles until evenly distributed.
7. Divide the cheesecake batter among the prepared liners, filling each just over three-quarters full.
8. Bake for 18–22 minutes. The cheesecakes should still jiggle slightly—they will set fully as they cool.
9. Take the pan out of the oven and let the cheesecakes rest for 10 minutes, then transfer them to the fridge to chill for about 30 minutes.
10. Top each cheesecake with whipped cream and a sprinkle of extra Halloween sprinkles before serving.