Tye-Dyed Oreo Cheesecakes

• 12 whole Spring Oreo Cookies
• 8 ounces, weight Cream Cheese, At Room Temperature
• 1/2 cups Granulated Sugar
• 1 Tablespoon All-purpose Flour
• 1/2 teaspoons Vanilla Extract
• 1 whole Egg
• 4 Colors Of Food Coloring (I Used Wilton Gels)

1. Preheat oven to 325 degrees F. Line 12 muffin tins with paper liners and place a Spring Oreo Cookie in the bottom of each and set aside.
2. Whip cream cheese in large bowl. Slowly pour in sugar and flour. Scrape down sides and mix again briefly. Whip in vanilla extract and egg until incorporated. Scrape sides and whip again. Spoon 1 tablespoon of cheesecake mix into 4 small bowls and dye each bowl with desired colors. Set aside.
3. Top the Oreo cookies evenly with the remaining (uncolored) cheesecake mixture. You may have to use your finger to spread the filling over the cookie.
4. Spoon small amounts (about 1/2 teaspoon) of the colored cheesecake mixtures onto the prepared cheesecakes being sure to place the dollops close to the edges. You will want at least two colors per cheesecake. Once all the dollops of colored cheesecake are in place, drag a toothpick through the different colors to create a swirl pattern. Try to not to mix the colors together too much because you may get a different color.
5. Bake for 20 minutes or until cheesecakes have set completely. Remove from oven and bring to room temperature. Place cooled cheesecakes into the fridge to chill. Remove papers and serve cold.

cookies, weight cream cheese, sugar, allpurpose, vanilla, egg, colors of food coloring

Taken from tastykitchen.com/recipes/desserts/tye-dyed-oreo-cheesecakes/ (may not work)