A creamy and delicious cheesecake decorated like a candy corn. Perfect for any fall holiday gathering.
Line a 12 cupcake tin with cupcake liners and lightly spray with baking oil, like Baker's Joy. Preheat oven to 325°F.
If you can't find Oreo cookie crumble, use Oreo cookies without the cream filling. Pulse the cookies few times in a food processor until you have crumbs.
Using a fork, combine the Oreo crumbs with melted butter and granulated sugar.
Divide equally among the 12 cupcakes. Use a flat bottom glass to tap and press crumb mixture. Bake in a 325°F oven for 5 minutes. Remove and set aside.
In a stand alone mixer fitted with the paddle attachment, cream together the cream cheese and granulated sugar. Scrape the sides halfway through.
Add milk and eggs, one at a time. Scrape down the sides after each egg to ensure the ingredients are incorporated well.
Add sour cream and all-purpose flour and blend to combine. Add the vanilla extract and lemon emulsion, if using. Blend to combine.
Divide the batter evenly into three bowls.
Color one bowl with yellow gel coloring, one bowl with orange gel coloring and leave one plain.
Spoon the yellow batter into each cupcake, followed by the orange batter and topped with the plain cream cheese batter.
Bake at 325°F for 15 minutes. Turn oven off and leave the cupcakes in the oven for 10 minutes with the door slightly ajar.
Remove from the oven and allow to cool at room temperature for 20 minutes before transferring to the refrigerator to cool completely.
Whip together heavy whipping cream, powdered sugar, vanilla extract and orange gel coloring until firm.
Add to piping bag and pipe over cupcakes. Decorate with candy corn.
Optional decoration: make a spider's web with gel food coloring and decorate with candy corn.