Cookie Butter Treats (Print Version)

# Ingredients:

01 - 12 oz cream cheese.
02 - ¼ cup sour cream.
03 - ⅛ tsp salt.
04 - 12 cookies, finely crushed (like Biscoff).
05 - 3 tbsp butter, melted.
06 - 1 tsp brown sugar.
07 - ½ cup cookie spread.
08 - 2 tbsp heavy cream.
09 - ⅜ cup sugar.
10 - 2 tsp vanilla extract.
11 - 1 egg and 1 extra yolk.
12 - ¼ cup softened cookie butter for the top.

# Instructions:

01 - Turn oven on to 375°F and get muffin tin lined up.
02 - Crush the cookies in a blender with brown sugar and melted butter until it looks sandy.
03 - Push the mix into muffin liners, flatten it, and bake it for about 5 minutes.
04 - Drop the oven temperature down to 325°F after the crust is done.
05 - Blend cream cheese, cookie spread, sugar, sour cream, cream, vanilla, salt, egg, and yolk together until it's creamy.
06 - Pour the creamy filling over the baked crusts in the liners.
07 - Cook the cheesecakes in the oven for about 15 minutes.
08 - Let cheesecakes cool in two steps: 10 minutes with the oven door shut, then another 10 with the door slightly open.
09 - Place them in the fridge for at least 2 hours to firm up.
10 - Spread soft, warm cookie butter on each cheesecake right before munching.

# Notes:

01 - Let all your fridge stuff sit out until it's not cold.
02 - Cool slowly so the tops don't crack.

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