• Preheat oven to 350° Fahrenheit.
• Add cream cheese and sugar to a large bowl, or stand mixer. Combine cream cheese with sugar until creamy, and fully combined. The mixture will be thick and smooth.
• Add flour to the bowl and one cracked egg at a time. The mixture will begin to thin out but still be creamy. You should not have any lumps.
• Finally, add the sour cream and extract. Your mixture will be silky smooth and a light cream color.
• Fold in sprinkles by hand and set batter aside.
• Line cupcake tin with foil liners. Spray non-stick baking spray inside of each which allows the cheesecakes to be easily removed. Add one large OREO cookie to each sprayed liner.
• Pour batter on top of each cookie about 3/4 of the way full.
• Bake cheesecakes for 18-20 minutes. Cheesecakes will have a light golden brown color and have a firm feel when gently touched.
• Allow cheesecakes to cool for at least 1 hour before adding topping. I removed mine from the pan to help speed up the process. Once cooled, carefully peel the foil liner off each if desired.

Real Whipped Cream

• Add 16 ounces of heavy whipping cream and 2 tablespoons of powdered sugar to a stand mixer. Beat on high for 3-5 minutes. Cream will begin to form stiff peaks once ready. Add cream to a large piping bag with a star tip.
• Decorate each cheesecake with a swirl of real whipped cream. Top with a mini or large OREO, crushed peppermint, and sprinkles. Refrigerate any extras. These last up to 3 days in the fridge when stored in an airtight container.