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Mini Cheesecake Jack-o'-Lanterns

2 (8-ounce each) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
12 drops red food coloring
12 drops yellow food coloring
12 chocolate cream-filled sandwich cookies
Candy corn

1. Preheat oven to 350°F (175°C). Line 12 medium-sized muffin pans with paper cupcake liners; set aside.
2. In a large bowl, beat cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended. Add eggs and food colorings; mix well.
3. Place 1 cookie in bottom of each paper lined muffin pan; divide cream cheese mixture evenly between each cup.
4. Bake for 20 minutes or until centers are almost set. Cool completely. Refrigerate at least 2 hours or overnight.
5. Decorate with candy corn to resemble jack-o'-lanterns. Store in refrigerator.

Makes 12 servings.

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