¼ cup cookie crumbs (sugar cookies, vanilla wafers, oreos, etc.)
1 tablespoon butter, melted
1 tablespoon brown sugar
Instructions
Prepare the crust
Preheat your oven to 325* F and bring a kettle of water to boil on the stove (you'll use this to bake your cheesecake in a water bath)
Grease a 4" round cake pan and line the bottom with a round of parchment paper
Combine the cookie crumbs, butter and sugar in a small mixing bowl and work the mixture together until it looks sandy
Press the cookie crumbs into your prepared pan using a glass or measuring cup. Bake in your preheated oven for 10 minutes then move to a cooling rack and reserve
Prepare the custard
In the bowl of your stand mixer fitted with the paddle attachment cream the cream cheese until smooth
Add the sugar and beat until smooth. Scrape the bowl and paddle
Add the egg and blend on low speed until combined
Add the sour cream and vanilla and blend on low to combine
Pour the custard over the warm crust and give it a few light taps on the counter to remove any air bubbles
Place the pan into a slightly larger cake pan (a 6" or larger pan will work.) Carefully pour about 1" of boiling water into the larger pan to create a water bath
Bake the cheesecake for 40-45 minutes or until the center barely jiggles (a thermometer inserted into the center should read (155*-160*F.)
Turn the oven off, open the door slightly and allow the cheesecake to cool in the oven for 30 minutes
Remove the cheesecake from the oven and allow to cool completely
Wrap the cheesecake and then refrigerate overnight before cutting
*TIP* Place your mini cheesecake in the freezer for two hours before cutting to ensure clean slicing!
Recipe by Baking With Dan at https://www.bakingwithdan.com/cake-on-cake-red-velvet-cheesecake-cupcakes/