Cheesecakes with cookies on the bottom...better than graham cracker crumbs.
For cookie bottom:
- 1 box (12 oz.) Danish Wedding cookies
- 2 Tbsp. butter, melted
- Crush the cookies in a food processor, then mix with the melted butter.
- Line 24 cupcake liners in muffin pans. Lightly spray with no-stick cooking spray.
- Spoon the cookie crumbles evenly into the cupcake liners. Lightly press down and flatten with a back of spoon. Set aside.
- 3 (8 oz.) packages Cream Cheese, at room temperature
- 1 1/4 cup sugar
- 4 eggs
- 1/3 cup sour cream
- 3 Tbsp. flour
- 1 Tbsp. vanilla
- 1 Tbsp. Lemon juice
- In a large mixing bowl, whisk cream cheese and sugar together with an electric mixer or stand mixer. Then, add one egg at a time, beat until blend. Add sour cream, flour, vanilla and lemon juice in the mixture, continue to beat on medium speed until well blend and fluffy.
- Pour the cheesecake mixture over the cookie bottoms.
- Place a pan of water on the bottom shelf of the oven. Bake the cheesecake with the water bath on the medium shelf of the oven at 300 degrees F for 30 minutes. Cool.
- Top with your favorite toppings, such as strawberry pie fillings, cherry, blueberry or other toppings. I placed some Red Velvet Poppers as topping.
