|Decoration ideas: sprinkle broken pieces of candy cane, |
mini chocolate chips or sugar syrup raspberries
Ingredients (yields 18, total time 1 hour)
1 cup crumbled chocolate-wafer cookies (about 18 cookies)
1/2 cup plus 1 tablespoon plus 1 teaspoon sugar
1 1/2 ounces (3 tablespoons) unsalted butter, melted
1 pound cream cheese, softened (leave out for 3 hours before hand or microwave prior)
1/2 teaspoon pure vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
pinch of salt
1) Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
2) Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt. make sure to get rid of all lumps so batter is smooth. Pour batter into double muffin cups, filling almost to the tops.
3) Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic only when cooled to room temperature, and refrigerate 4 hours or overnight.