Bloody Eyeball Cheesecakes put the trick in a very delicious treat of white chocolate cheesecakes with an Oreo crust and raspberry topping.
Preheat oven to 350 degrees.
Line cupcake tins with 15 liners.
Place one OREO cookie in the bottom of each liner.
Place the cream cheese and sugar in a large bowl. Use a hand mixer to beat the cream cheese and sugar together until fluffy.
Add the eggs, vanilla and melted white chocolate. Beat again until well combined.
Use a large scoop to place about 1/4 cup of cheesecake batter into each cupcake liner.
Bake 17 - 20 minutes, or until cheescakes are puffed up and still have a little "jiggle" in the center, rotating the pans halfway through baking time.
Allow the cheesecakes to chill in the refrigerator overnight.
When ready to serve, top each cheesecake with raspberry sauce (blood) and a candy eye.