Serves: 12
Total Calories: 241
1. Line twelve muffin cups with foil bake cups. Place one cookie in each. Set aside.
2. In large mixing bowl beat cream cheese, 1/2 cup sugar and 1 teaspoon vanilla on medium speed of electric mixer until fluffy. Add eggs, one at a time, beating until just combined after each addition.
3. Carefully spoon about 1/4 cup cream cheese mixture into each bake cup. Bake at 325°F for 15 minutes.
4. Meanwhile, in small bowl stir together sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Spoon over hot cheesecakes. Bake at 325°F for 8 to 10 minutes more or until almost set. Cool for 30 minutes in pan on wire rack. Remove from pan. Peel away foil bake cups. Refrigerate at least 1 hour.
5. Garnish with chocolate curls, if desired. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
This Easy Mini Cheesecakes recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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