These single-serving delights are a staff favorite—not only because they are delectable, but also since they are easy to prepare. Instead of a cookie-crumb crust, a whole sandwich cookie serves as the base for each cheesecake. In addition, chopped cookies are mixed into the filling.
Recipe information
Yield
makes 30
Ingredients
Preparation
Step 1
Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
Step 2
With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
Step 3
Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
Step 4
Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or up to overnight). Remove from tins just before serving.
