Step-by-Step Instructions

• Preheat your oven to 350°F (175°C). Lightly grease the mini cheesecake pan.
• Combine crushed OREO cookies with melted butter in a mixing bowl and stir until evenly coated.
• Press cookie mixture firmly into the bottom of the mini cheesecake pan.
• Beat together the softened cream cheese, sugar, eggs, and vanilla extract until smooth and creamy.
• Gradually add flour, mixing until fully incorporated.
• Add green food coloring to the cream cheese mixture and stir until the desired shade is achieved.
• Pour the cheesecake filling over the crusts, filling nearly to the top, and tap the pan to remove air bubbles.
• Bake for 15 minutes until tops are set but a little jiggle in the center is acceptable.
• Cool at room temperature for a few minutes then transfer to the refrigerator to chill for at least 1 hour.
• Once cooled, dip each cheesecake into melted chocolate and sprinkle with chocolate sprinkles.
• Drizzle melted chocolate on top and attach edible eyes and chocolate chips for decoration.