Individual Cheesecakes with Chocolate Chip Cookie Crusts

You will need 12 paper and 12 foil cupcake liners. After the cheesecakes are firm, peel away the liner. Each cheesecake will be left with a pretty fluted edge!

12 chocolate sandwichcookies with white filling
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
Orange peel curls (optional)


Preheat oven to 325 degrees F.

Split each cookie, keeping filling intact on one cookie half. Line twelve 2-1/2-inch muffin cups with foil bake cups. Put a paper liner inside of it.

Place a cookie half with filling in each cup, filling side up.

Beat cream cheese, sugar, and vanilla in a medium mixing bowl until smooth. Add eggs. Beat on low speed just until combined.

Spoon mixture into cups. Crush the remaining cookies; sprinkle some crumbs over filling.

Bake 20 to 25 minutes or until set; top may indent slightly. Cool. Cover and chill at least 1 up to 24 hours.

To serve, remove bake cups. If desired, garnish with orange peel curls.

Makes 12 servings.

VLE-B