Mini Butterbeer Cheesecake

Submitted by Rookie of Falling Fire

INGREDIENTS

Cooking spray
2 - (12-oz.) cans Dr. Brown's cream soda
4 tsp. - pure vanilla extract, divided
8 - stroopwafels
2 tbsp. -melted butter
1 - (8-oz.) block cream cheese, softened
1/4 c. granulated sugar
2/3 c. - sour cream
2 - large eggs
1 c. - heavy cream
2 tbsp. - powdered sugar

DIRECTIONS Preheat oven to 350°.
Line two mini muffin trays with 36 baking cups and grease cups with cooking spray.
In a food processor, pulse stroopwafels until finely crushed, then drizzle in melted butter while the machine is on and process until fine crumbs form. Spoon 1 heaping teaspoon crumb mixture into the bottoms of prepared cups, then press with a shot glass to compact. Bake for 5 to 6 minutes, until almost set, then let cool. In a medium bowl using a hand mixer, beat cream cheese until completely smooth then add sugar and continue to beat until smooth. Beat in sour cream, then add eggs and remaining 2 teaspoons vanilla and continue to beat just until smooth. Pour 1 tablespoon batter into each cup, filling three-quarters full. Bake for 8 to 9 minutes, until slightly jiggly in the center. Remove from oven and let cool to room temperature and place in the fridge.

SYRUP: In a skillet over medium-high heat, reduce cream soda and 2 teaspoons vanilla until thick and syrupy, about 18 minutes. Let cool slightly, about 20 minutes.

In a medium bowl, beat heavy cream until soft peaks form. Add powdered sugar and continue to beat until stiff peaks form. Top each cooled cheesecake with a dollop of whipped cream. Place in the freezer to set, about 15 minutes. Drizzle cream soda syrup on top

Did you try it? DId you love it? Share with us in the comments how it turned out for you. Thank you Rookie for helping grow our community recipe collection!