# Components:
→ Crust
01 - 1 cup Oreo cookie crumbs (approx. 10–11 cookies)
02 - 2 1/2 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 - 16 ounces cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
07 - Neon green gel food coloring, to desired shade
→ Optional Toppings
08 - Whipped cream
09 - Festive sprinkles or red heart sprinkles
# Method:
01 - Preheat the oven to 350°F. Line a 12-cup standard muffin pan with paper cupcake liners.
02 - Pulse Oreo cookies in a food processor to fine crumbs. Add melted butter and pulse until the mixture resembles wet sand.
03 - Divide the crumb mixture evenly among the liners, about 1 tablespoon each, pressing firmly with the back of a spoon or small glass.
04 - In a medium bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
05 - Add eggs one at a time, mixing on low after each addition. Incorporate vanilla extract.
06 - Gradually add neon green gel food coloring until the desired vibrant green shade is achieved.
07 - Spoon approximately 1/4 cup of cheesecake batter into each liner, filling nearly to the top.
08 - Bake for 15 to 17 minutes until the centers are mostly set but still slightly jiggly.
09 - Allow cheesecakes to cool completely in the pan, then refrigerate for a minimum of 2 hours until firm.
10 - Before serving, optionally garnish with whipped cream and festive or red heart sprinkles.
