Mini Ny Cheesecakes

Name: Mini Ny Cheesecakes
Ingredients: FOR THE CRUST:; 12 whole Chocolate Sandwich Cookies, Split And Cream Filling Removed; FOR THE FILLING:; 24 ounces, weight Cream Cheese, Room Temperature; 1 cup Granulated Sugar; 3 whole Large Eggs; 1-1/2 teaspoon Pure Vanilla Extract; FOR THE TOPPING:; 32 ounces, weight Sour Cream; 1 cup Granulated Sugar; 2 teaspoons Vanilla Bean Paste Or Pure Vanilla Extract

11 ingredients

4 steps

Ingredients

FOR THE CRUST:
12 whole Chocolate Sandwich Cookies, Split And Cream Filling Removed
FOR THE FILLING:
24 ounces, weight Cream Cheese, Room Temperature
1 cup Granulated Sugar
3 whole Large Eggs
1-1/2 teaspoon Pure Vanilla Extract
FOR THE TOPPING:
32 ounces, weight Sour Cream
1 cup Granulated Sugar
2 teaspoons Vanilla Bean Paste Or Pure Vanilla Extract

Directions

1

Preheat oven to 350°F. Line two high quality cupcake pans with greaseproof cupcake liners. Place 1 cookie half in the bottom of each cupcake liner.
2

In the bowl of a stand mixer fitted with a BeaterBlade attachment (or with a paddle attachment and stopping intermittently to scrape down the sides of the bowl), beat the filling ingredients together until smooth. Use a #50 scoop to portion the batter evenly into each cupcake liner. Bake for 20 minutes.
3

While cheesecakes are baking, whisk topping ingredients together until smooth. Remove cheesecakes from oven and allow to cool for 10 minutes (they will deflate and sink in the middle; this is a good thing). Divide topping evenly over cheesecakes; return to oven for 8 minutes. Remove from oven and cool to room temperature.
4

Chill for 1 hour before serving.