Step‑by‑Step Instructions

• Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.
• Melt 2 tablespoons of butter and mix with 24 crushed OREO cookies.
• Form the cookie mixture into 1-inch balls and place them into the mini cheesecake pan.
• Press each cookie ball down firmly into the bottom of the pan.
• Beat together cream cheese, sugar, eggs, and vanilla extract until smooth.
• Slowly add flour to the cream cheese mixture while mixing on low speed.
• Add green food coloring to the filling and stir gently until the desired color is achieved.
• Pour the green cheesecake mixture over the crusts in the pan, filling them almost to the top.
• Bake for about 15 minutes until edges are set and centers jiggle slightly.
• Cool at room temperature for 1 hour, then refrigerate for at least 30 minutes.
• Remove cheesecakes from the tin and decorate with melted chocolate and sprinkles.
• Pipe additional melted chocolate for features and attach edible eyes and chocolate chips.