1Preheat oven to 300'F. Trust me, 300'. Into an old cake pan or baking dish, pour 2 inches of water and preheat in the oven on bottom rack.
2Spray and line muffin tins with cupcake liners and place one cookie in the bottom of each cup. Put the remainder of cookies in a zipper bag and break into small pieces. I used a coffee cup. You don't want crumbs but coarse pieces.
3Combine cream cheese and sugar, scraping often. Add vanilla salt and cocoa powder, scraping often (see a trend here?) Add sour cream last. One last scrape to incorporate everything.
4Spoon or ladle cheesecake mixture on top of cookies to 2/3 full. Generously sprinkle crushed cookies on top of each cup.
5Bake for 30 minutes or until cheesecake slightly cracks on top.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...