Oct 21, 2005
These were easy, fast, and tasted pretty good. After reading some of the reviews, I changed up some things. Also, I only had one pkg of cream cheese so I had to adjust the ingredients accordingly. For the Crust: The wafer cookies were too small for regular muffin size and too big for mini-muffin size. So, I crushed 20 wafer cookies and mixed it with 2 tablespoons of melted butter. After lining the muffin pans with cupcake papers, I put tablespoon full of crushed cookies to each muffin pan. I had exact amount of crushed cookies for 12 cupcakes. I used a measuring cup which fit nicely in the muffin pan to press the crushed cookies to the bottom. Very easy! For the Filling: I used one pkg of cream cheese, added 1/2 cup of sour cream, 1/2 cup of white sugar, 1 egg and 1/2 teaspoon of vanilla extract. Filled each cup evenly and baked it for 20 mins. After it cooled a bit, I put it in the refrigerator to chill. I read in other reviews that cheese cake cups sink afterwards. Well, it sinks quite a bit - about 1/2 inch deep, which provides you more than enough room for your favorite filling. My choice of filling is strawberry (fresh, frozen, or pie filling). With filling and all, I thought it was little too sweet for my taste. Next time, I think I will use a little less than 1/2 cup of sugar. Thanks for the great recipe!
—Jinah
