• Preheat oven to 340°F.

  Place cupcake liners to a cupcake pan.
• Mix cookie crumbs, sugar and butter until well incorporated.
• Place 1.5 tbsp cookie mix into the bottom of the liners and press tight.
• Bake the crusts for 5 minutes then remove from oven and let cool for ten minutes.
• While cooling work on the the filling.
• Reduce the oven temp to 300F.
• In a stand mixer or with an electric hand mixer, mix the cream cheese, sugar, and flour until combined.
• Scrape down the sides of the bowl and then add sour cream and vanilla.

  Beat on low speed until well combined.
• Add eggs one at a time on low speed, scraping the sides of the bowl after each addition.
• Divide the batter into three bowls.
• Color one bowl red and one blue leaving the last white.
• Layer 1 tbsp of batter on top of the crusts, starting with white batter, then red then blue.

  Do not over fill the cups.
• Bake at 300 for 18-20 minutes.
• Turn off the oven and let cool an additional ten minutes.
• Do not open the door to the oven for the first ten minutes.
• After this crack the oven open and let them cool for 20 minutes.
• Add to fridge for a final chill for 30-45 mins still in the pans. Be careful not to slam them down or it will deflate them.
• Remove from pan when fully chilled.
• Top with optional homemade whipped cream or store bought.

Whipped Cream Topping

• Add cold heavy cream, powdered sugar and vanilla to a mixer. Whip on high until stiff peaks form.
• Top with whipped cream and sprinkles. Chill until ready to serve.
• Will store for 2-3 days in an airtight container