Mini NY Cheesecakes

from ButterYum

makes 24-28 mini cheesecakes

Ingredients

Crust:

• 12 chocolate sandwich cookies, split apart and cream filling removed

Filling:

• 24 ounces cream cheese, room temperature

• 1 cup granulated sugar

• 3 eggs

• 1 1/2 teaspoons pure vanilla extract

Topping:

• 32 ounces sour cream

• 1 cup granulated sugar

• 2 teaspoons vanilla bean paste (or pure vanilla extract)

Directions

1. Preheat oven to 350F.

2. Line two high quality cupcake pans with greaseproof cupcake liners.

3. Place 1 cookie half in the bottom of each cupcake liner.

4. In the bowl of a stand mixer fitted with a BeaterBlade attachment, beat the cream cheese and sugar together on med-low until smooth, scraping the beater and bowl as needed; add the eggs and vanilla and beat until fully incorporated.

5. Use a #20 scoop to portion the batter evenly into each cupcake liner; bake for 20 minutes (for best results, bake one pan at a time).

6. While the cheesecakes are baking, whisk the topping ingredients together until smooth.

7. Remove cheesecakes from oven and allow them to cool for 10 minutes (they will deflate and sink in the middle - this is a good thing).

8. Divide topping evenly over cheesecakes (or fill the mixture reaches the rim of the cupcake liner); return to oven for 8 minutes.

9. Remove from oven and cool to room temperature.

10. Chill for 1 hour before serving.