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Categories:Viewed: 59 - Published at: 6 years ago
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
Method
- 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.
- 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.
- 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.
- Chill for 1 hour before serving.
