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INGREDIENTS
2-8 oz pkgs. cream cheese, softened ½ c. Splenda 2 eggs 2 tbsp. sour cream 1 tsp. vanilla ½ c. canned pumpkin Sugar Free Oreos whipped cream DIRECTIONS Preheat oven to 350* Place cupcake liners in a muffin pan. Beat the cream cheese until creamy. Add the sugar and cream again. Add the eggs one at a time beating after each one. Add the rest of the ingredients and beat again. Place one whole oreo in the bottom of the cupcake liners and fill up the liner 3/4 full with the cheesecake batter. Push another whole oreo into the top of the batter. Bake for 20-22 minutes. Cool in pan for 15-20 min before removing and placing on a wire rack to finish cooling. Keep refrigerated. Top with whipped cream and oreo sprinkles before serving. Full sugar recipe from http://www.keyingredient.com/recipes/2437007/pumpkin-oreo-cheesecake/
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