Pumpkin Oreo Cheesecake

Last week my hubby and I ate at the Cheesecake Factory...
it is definitely one of my FAV places to eat!!!
We always end up ordering an appetizer and 2 meals,
just to bring home most of the meal for another meal later:-)
The servings there are HUGE!
We could easily share just one meal and be content...
especially when there is cheesecake for dessert.

But I have such a hard time shelling out that much money just
for ONE piece of cheesecake
when I know we can make one just as good.

Now don't get me wrong...

we DID pull out the 'ole wallet and
just about had to give up our first born
for those two yummy pieces.
And oh boy, were they ever delicious!!!

But our lunch date had me wanting to make some cheesecake at home.
So here is my fall version of a mini cheesecake
with lots of oreo inside:-)

PUMPKIN OREO CHEESECAKE

2-8 oz pkgs. cream cheese, softened
1/2 c. sugar
2 eggs
2 tbsp. sour cream
1 tsp. vanilla
1/2 c. canned pumpkin
oreos
whipped cream

Preheat oven to 350* Place cupcake liners in a muffin pan. 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. 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 min before removing and placing on a wire rack to finish cooling. Keep refrigerated. Top with whipped cream and oreo sprinkles before serving. Makes 24.