30 Halloween Oreos — 20 left whole, 10 coarsely chopped
1 pound vegan cream cheese, room temperature
2/3 cup sugar
1 teaspoon vanilla
3 oz. dairy-free milk
1/3 cup vegan sour cream
1. Pre-heat oven to 275 degrees F. Line muffin tins with 20 paper liners; place a whole Oreo in the bottom of each.
2. Beat cream cheese and sugar in a mixer till smooth. Beat in vanilla. Slowly beat in milk, followed by sour cream. Fold in chopped Oreos.
3. Spoon mixture into each cup. Bake till set, about 25 minutes. Cool cheesecakes in the pan on a wire rack. Refrigerate overnight (or freeze).