Cookie crust
Mix the crumbs, brown sugar and melted butter together by hand in a bowl until well combined.
Place a paper liner in the muffin cups and spray the inside of the paper liner with pan spray. (This will help the cheese cakes come losse from the liners after they cool)
Place 1 1/2 tablespoons of the crumb mixture in to each muffin cup. If you have extra distribute it between the 18-20
With a 1/3 of a cup or asmaller measuring cup press and smooth the crumb mixture.
Cheese cake batter
Cream the cream cheese, cream and sugar together in a mixer on high speed until smooth about 2 minutes. scrape the bowl and mix for one more minute.
Next Add the eggs and vanilla gradually with the mixer on.Stop, drop and scrape bowl after each addition. (NO LUMPS)
Be careful not to beat a lot of air into the cheesecake batter.
With a portion scoop or a tablespoonu fill each of the cups about 80 %. If you have extra distribute it between the 18-20
Bake in 300F oven until the cheesecake is set. It should Jiggles like Jell-O and have a very slight hint of brown (about 20-25 minutes depending on the oven)
Allow to cool to room temperature. Cover and refrigerate until full cooled overnight. (*Note these freeze well, I make them a week ahead for events and they taste great)
We use a variety of topping or even thin sliced fresh fruit and brushed on melted apricot preserves or glaze.
They are about 144 calories each if you make 20.
