Pre-heat oven to 275°F

Line 2-6 muffin cup tins with cupcake wrappers.

Place a golden Oreo into each wrapper. Set aside.

Beat the cream cheese and sugar together till smooth. Add the eggs one at a time. Add the sour cream, flour, and vanilla extract. Gently stir.

Gently stir in the sprinkles.

Divide the cheesecake batter into the wrappers in the muffins tins. Fill the liners just over ¾ of the way full.

Place in oven and bake 18-22 minutes. The cheesecakes should slightly jiggle. They will finish setting once removed and chilled.

Remove from oven and allow cheesecake to sit for 10 minutes before moving them to the fridge to chill for about 30 minutes.

Serve with whipped cream and extra sprinkles.