Biscoff Mini Cheesecakes (Print Version)

# Ingredients:

01 - 4 oz Biscoff cookies.
02 - 3 tbsp butter, melted.
03 - 1 tsp brown sugar.
04 - 12 oz cream cheese.
05 - ½ cup cookie butter.
06 - ⅜ cup sugar.
07 - ¼ cup sour cream.
08 - 2 tbsp heavy cream.
09 - 2 tsp vanilla.
10 - ⅛ tsp salt.
11 - 1 egg plus 1 yolk.
12 - ¼ cup cookie butter for topping.

# Instructions:

01 - Heat oven to 375°F and prepare muffin pan.
02 - Blend cookies, sugar, and melted butter in a food processor.
03 - Press mixture into liners and bake for 5 minutes.
04 - Reduce oven temperature to 325°F.
05 - Combine filling ingredients (cream cheese, cookie butter, sugar, sour cream, heavy cream, vanilla, salt, egg, and egg yolk) until smooth.
06 - Pour the filling into the prepared crusts.
07 - Bake the cheesecakes for 15 minutes.
08 - Cool in steps: 10 minutes with the oven door closed, then 10 minutes with the door cracked open.
09 - Chill the cheesecakes in the refrigerator for 2 hours.
10 - Top each cheesecake with warm cookie butter before serving.

# Notes:

01 - Use room-temperature ingredients.
02 - Cool gradually to prevent cracks.

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