# Components:
→ Crust
01 - 1 cup Oreo cookie crumbs (about 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, quantity as desired
→ Optional Toppings
08 - Whipped cream
09 - Festive sprinkles or red heart sprinkles
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
02 - Pulse Oreo cookies in a food processor until finely ground. Add melted butter and pulse until mixture resembles wet sand.
03 - Divide crumb mixture evenly among liners, about 1 tablespoon each, pressing firmly with the back of a spoon or small glass.
04 - In a medium bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy.
05 - Add eggs one at a time, mixing on low speed after each addition, then blend in vanilla extract.
06 - Gradually stir in neon green gel food coloring until the desired vibrant shade is achieved.
07 - Spoon approximately 1/4 cup cheesecake batter into each liner, filling nearly to the top.
08 - Bake for 15 to 17 minutes until centers are mostly set but still slightly jiggly.
09 - Cool cheesecakes completely in the pan, then refrigerate for a minimum of 2 hours until firm.
10 - Top each cheesecake with whipped cream and festive sprinkles or a single red heart sprinkle before serving.
