Preheat oven to 350 degrees

Line a 12 count muffin pan with cupcake liners (I like to use the foil ones for this). Place one entire oreo into the bottom of each liner.

In a large bowl, beat the cream cheese and sugar together with a hand mixer until creamy.

Add the egg and beat it until smooth.

Add the sour cream, 1/2 tsp vanilla, and pumpkin and beat again until smooth.

Add some red and yellow food coloring to the batter until it reaches a nice orange color. You want it as close to the orange frosting in the oreos as possible. It will darken a little while cooking. I believe I used 4 drops of red with 2 drops of yellow.

Divide the batter evenly between the 12 liners.

Place in the oven and bake for 20-22 minutes. Cool in pan for 15-20 min before removing and placing on a wire rack to finish cooling.

While the cheesecakes cool, beat the whipping cream until firm. Then beat in the the powdered sugar and vanilla until blended. Pipe whipping cream on the cheesecakes and sprinkle with sprinkles.

Keep refrigerated until serving. Makes 12 mini cheesecakes.