Line cup cake tin with cup cake liners. Place a
whole cookie into each cup liner, put aside.
With the mixer on medium speed beat cream
cheese till smooth. Gradually add sugar and
beat until combine, add vanilla essence. Whisk
eggs in a measuring cup and drizzle into the
cream cheese mixture little at a time. Beat in
sour cream and salt, it should be very creamy
at this point. Stir in the chopped cookies by
hand. Divide batter into cups evenly, fill
almost to the top of the cups. Bake middle
shelf rotating half through until filling is
set, about 22 minutes. I set my time for 11
minutes rotating the baking tin and then set
for 11 minutes more. Bake on 135c. Transfer to
a wire rack and allow to cool to room
temperature. After, put them in fridge at least
4 hours or over night. Remove from paper cup
before serving. You can serve it with whipped
cream on top and crushed cookie. Taste so good!
Enjoy --)
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