Preparation

Instructions

1. Preheat your oven to 300F and line a cupcake tin with 12 paper liners.

Crust

1. Using a food processor or a ziplock bag, crush up the cookies as fine as you can get them. Place the crushed cookies, melted butter, and sugar in a bowl and mix together.

2. Add one tablespoon amount to each liner and press it in to get an even top. Set aside.

Cheesecake

1. Using an electric mixer, cream together the softened cream cheese and sugar. It’s important that you work with soft cream cheese so that you don’t get any lumps.

2. Once smooth, mix in the SunButter until well combined. Then mix in the Greek yogurt, vanilla, and eggs.

3. Evenly distribute the batter into the cupcake liners over the crust. Smooth out the tops.

4. Bake for 20-25 minutes or until the tops are no longer glossy and they barely jiggle when you shake the pan.

5. Let them set out at room temperature for about 30 minutes then place them in the fridge for at least 2 hours to set (still in the pan).

Chocolate Ganache

1. Measure out the chocolate into a small bowl and microwave the heavy cream in a separate bowl for about one minute. Pour the hot cream over the chocolate and let it sit for a couple minutes. Then stir until you get a shiny and smooth ganache.

2. Let this set out at room temperature for about 10 minutes and then refrigerate it for about 20.

3. In order to pipe it on top, you’re wanting a buttercream consistency. It will be very thin when it’s hot but will thicken as it cools. If you let it cool for too long, just pop it in the microwave for about 15 seconds and stir it to get it to the right consistency.

4. When the cheesecakes are cooled, pop them out of the pan and pipe on the chocolate ganache. Eat them right away or store them in the fridge. I found that these taste the best when they’ve rested in the fridge overnight.