Mini Cheesecakes

Crush the cookies into fine crumbs.

Add the melted butter and mix well.

In a large bowl, combine the cream cheese and sugar, then mash together.

Add the eggs to the cream cheese mixture and incorporate.

Stir in the sour cream and mix.

Add the vanilla sugar and cornstarch, then mix thoroughly.

Place silicone or muffin molds on a baking sheet and line them with paper liners.

Spoon 2 to 3 teaspoons of the crumb mixture into each liner and press down firmly.

Top the crust with 2 tablespoons of the cream cheese filling.

Tap each one gently so the filling settles evenly.

Bake in a preheated oven at 325°F (160°C) for 15 minutes.

Let cool completely after baking, then refrigerate for 2 to 3 hours.