Here are the ingredients that you need to compile to make this recipe:
- 36 Oreo cookies, crushed finely using a food processor or by hand
- 1/2 cup butter, melted
- 2 Tablespoons granulated white sugar
- 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
- 4 parts corn syrup to 1 part water
- red food coloring
- blue food coloring
Here are the instructions that you need to follow to complete this recipe:
Preheat oven to 350 degrees and line a regular sized cupcake pan with paper liners.
For the crust. Combine Oreo cookie crumbs, butter, and sugar. Press 1 Tablespoon of the crumb mixture into the bottom of each liner.
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.
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.
For the frosting: Beat the cream cheese and butter until smooth. Slowly add the powdered sugar and vanilla and beat until fluffy. Spread or pipe a thin layer of frosting on top before serving. Drizzle edible blood if desired and garnish with the meat cleavers. Serve cold and keep stored in the refrigerator.