Pumpkin Oreo Cheesecake Minis

It's Fall...so if you're like me, you're in the mood for anything pumpkin!  If you're like my husband, you're always in the mood for anything Oreo-related.  :)  So here is the happy marriage of the two lovelies....and in mini/cupcake form...what's not to love?!?

They're pretty foolproof, and they're DELICIOUS! 

The cast of characters:

- 2 8oz packages of cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 2 tablespoons sour cream
- 1 1/2 teaspoons vanilla extract

- 1 teaspoon cinnamon

- 1/2 teaspoon allspice (or any other fall-ish pumpkin pie sort of spice)

- 1/2 can of canned pumpkin
- 48 Oreos (you'll need two packages)
- whipped cream

Preheat the oven to 350 degrees.  Go ahead and place cupcake liners in muffin/cupcake pans {makes 24}.  Beat the cream cheese until creamy.  Add the sugar and cream again.  Add the eggs one at a time beating after each one.

Add the rest of the ingredients and beat again (you can really eyeball the spices, to taste, and/or add in whatever you want).  Place one whole Oreo in the bottom of the cupcake liners and fill up the liner 3/4 full with the cheesecake batter. 

Push another whole oreo into the top of the batter.

Bake for 20-22 minutes.  Cool in pan for 15-20 minutes before removing and placing on a wire rack to finish cooling.

Put them in an airtight container and keep refrigerated.  Serve topped with whipped cream {Redi-whip} and some cookie crumbs!

ENJOY!!!
{recipe is my adapted version via}