Mini Cheese Cakes

For the crust:

2 pts of goodday buiscuits, powdered

6 Tbsp unsalted butter, melted

1/2 tsp cinnamon

For cheese cake:

16 oz cream cheese,softened

3 large eggs (room temperature)

1 tin sweetened condensed milk

Topping frosting:

1 cup heavy whipping cream (chilled)

1 Tbsp granulated sugar

1/2 tsp vanilla extract

1/4 tsp cinnamon to garnish (optional)

How to Make the Crust:

Preheat Oven to 350˚F. Line a 24-count muffin tin with standard cupcake liners. Combine buiscuit powder, melted butter and cinnamon. Stir to evenly moisten crumbs.

Divide crumbs between 24 cupcake liners (about 1 Tbsp in each). Push crumbs into the base and slightly up the sides using a small spoon or your fingers.

How to Make Mini Cheesecakes:

In a large mixing bowl, beat together cream cheese and 3 eggs with on high speed 5 minutes, until blended and smooth, scraping down bowl as needed. Add condensed milk and mix on low speed until blended (2 min).

Divide cheesecake mix evenly between cupcake liners - about 3/4 full (or a flat ice cream scoop in each one) and bake at 350˚F for 15 min. They should be set with a very slight jiggle in the center. Don't over-bake. If you notice them starting to crack in the oven, they are over-baking.

Refrigerate 2 hrs or until fully chilled then top with whipped cream using a piping bag with large star tip. Lightly dust with cinnamon if desired. Serve with or without liners.

How to Make Whipped Cream:

In a large mixing bowl, combine 1 cup cold heavy cream, 1 Tbsp sugar and 1/2 tsp vanilla and beat together with an electric mixer on high speed for 2 minutes or until whipped and fluffy.