My Little BIG Cheesecakes

These guys might be smaller but there is no scrimping on taste!!!  My Little BIG Cheesecakes are big New York style cheesecake taste packed in little muffin size servings.  These are perfect for parties and gatherings that make plating and serving a traditional cheesecake somewhat difficult.  Instead of a shortbread crust that can be crumbly when eaten off of a plate, I have used a round Nilla cookie in the bottom of each muffin cup.  This gives you the look and feel of a crust without the mess!  Any topping can be added to create variation in your menu options but be sure to swirl in jam, fruit coulis etc. to ensure even baking. 

I made these today for Steve to take as nibblies at the office tomorrow.  One batch had to be strawberry just to keep it festive and the other was a simple chocolate and caramel combo.  I`m hoping they are a hit but if not it means they may just make it back home at the end of the day.  We sampled one of the strawberry lovelies after they had cooled and I have to say .... I am pretty excited! This a perfect addition to my cheesecake selection.  Try some out this holiday season, they will store for up to a month in an airtight container.

Ingredients
2 pkgs of cream cheese, softened to room temperature***use only full fat
3/4 cup of white sugar
2 tbsp of cornstarch
1 tbsp of vanilla
2 extra large eggs
1/3 cup of whipping cream
12 Mr. Christie Nilla cookies
12 Muffin Cups

Place muffin cups in a muffin tin, fill each cup with one Nilla cookie.  Set aside
Cream one package of cream cheese, 2 tbsp of cornstarch and 1/4 of sugar on low until creamy.
Scrap down sides
Blend in the other package of cream cheese and remaining sugar
Add vanilla and one egg and blend into mixture
Add remaining egg and blend
Blend in whipping cream, be sure to not over mix!

Divide the batter into muffin tins filling them almost to the top.***Add in desired toppings jams/sauces, if adding in chocolate chips or skor bits add them in before the batter or simply decorate on top after they come out of the oven as they will make your cakes fall in the center like mine did!***

Place muffin tin in a shallow dish containing enough water so that it covers 1 inch up the sides
Bake in a preheated 350 oven for 45 minutes or until set in the centre ad light brown around the edges
Remove from oven and cool on a wire rack for 2 hours.  Cover with plastic wrap and place in freezer for at least 1 hour, still in muffin tins to help maintain shape
Refrigerate until ready to serve.  Decorate as desired (if at all) .... and enjoy!!!!