Mini Strawberry Cheesecakes

Paula Deen

• Ready In: 1 hr 11 mins
• Yields: 24 mini cheesecakes

Ingredients

• Crust

• 2 1⁄4 cups  crushed  chocolate wafer cookies
• 1⁄4 cup sugar
• 1⁄2 cup butter, melted
• 1  egg white, lightly beaten

• Filling

• 2 (8 ounce) packages cream cheese, softened
• 1  cup sugar
• 2  teaspoons  strawberry extract
• 2  large eggs
• 1⁄2 cup sour cream
• 2  tablespoons all-purpose flour
• 1⁄2 teaspoon  red food coloring (optional)
•  whipped cream
•  strawberry, heart cutouts

Directions

1. Crust-preheat oven to 350°.
2. In a small bowl, combine crushed cookies, sugar, melted butter, and egg white, stirring well.
3. Press mixture into bottom and halfway up sides of 24 (2-inch) miniature cheesecake pans; bake for 8 minutes.
4. Filling- in a large bowl, beat cream cheese, sugar, and strawberry extract on medium speed with a mixer until creamy.
5. Add eggs, one at a time, beating well after each addition.
6. Stir in sour cream, flour, and food coloring.
7. Spoon batter into prepared crusts, and bake for 16-18 minutes or until centers are set.
8. Cool completely.
9. Store, covered, in refrigerator up to 3 days.
10. Garnish with whipped cream and strawberry heart cutouts, if desired.