INGREDIENTS :
50 g (3 tbsp.) melted butter
160g (19) cookies
200g (1 cup) cream cheese
160 g (1 cup) cookie dough
200 ml (¾ cup) full cream
5 ml (1 tsp) vanilla extract
extra cookies, dough for decoration

METHOD :

1. Blend the cookies with a blender or coffee grinder until they form fine crumbs.
2. Mix the breadcrumbs with the melted butter.
3. Line 9 cupcake pans with paper cups and place 1 heaping tablespoon of cookie crumbles. Squeeze with a glass.
4. In a bowl, whisk cream cheese with cookie dough and vanilla.
5. In another bowl, whip the cream until stiff peaks form. Stir the cream into the cheesecake filling.
6. Pour the filling over the crumb cake layer and chill the mini cheesecakes in the freezer for 30 minutes.