Ingredients
Oreo Crust :
36 Oreo cookies, crushed finely using a food processor or by hand
1/2 cup butter, melted
2 Tablespoons granulated white sugar
Cheesecake :
3 (8 ounce) packages cream cheese, at room temperature
1 1/2 cups granulated white sugar
4 large eggs, lightly beaten
3 Tablespoon unsweetened cocoa
1 cup sour cream
1/2 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 ounces red food coloring, (two 1-ounce bottles)
Cream Cheese Frosting :
4 ounces cream cheese
1/4 cup butter, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Edible Blood :
4 parts corn syrup to
1 part water red food coloring
blue food coloring
cornstarch
Instructions
Preheat oven to 350 degrees and line a regular sized cupcake pan with paper liners.
or the crust. Combine Oreo cookie crumbs, butter, and sugar. Press 1 Tablespoon of the crumb mixture into the bottom of each liner.
I used a Tablespoon measuring spoon and pressed it down with the spoon.
For the cheesecake: Beat cream cheese and sugar at medium-low speed with an electric mixer for 1 minute. Add eggs, cocoa, sour cream, buttermilk, vanilla, vinegar, and food coloring and mix until just combined.
Using a cupcake scooper, fill each tin about 3/4 of the way full. You should get between 30-36 cheesecakes depending on the size of your pans. Mine two pans were a little different in size.
Bake for 25-35 minutes or until centers are set. Cool cheesecakes in the pan, cover, then chill in the fridge overnight (or at least 8 hours). I chilled mine in the cupcake pan.
Cheesecake is better as it chills longer. I remove the paper liners before topping with frosting.
For the edible blood: Mix 4 parts corn syrup to 1 part water. Add red food coloring until desired color is reached. Add a drop of blue food coloring to give it an authentic color. Add cornstarch until desired thickness is reached.