Ingredients
Crust
1 pkg spekkulaas cookies crushed
1/2 cup butter, melted
(Reserve 1/2 cup for the streusel)
Streusel
1/2 cup of reserved crust makings
1/4 cup quick oats
1/2 cup packed light-brown sugar
1/4 tsp ground cinnamon
1/4 cup butter, cold and diced into 1/2-inch cubes
Filling
3 (8 oz) pkgs cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
Directions
Preheat oven to 325 degrees. In a mixing bowl, mix together crushed cookies and melted butter until evenly moistened. Set aside 1/2 for streusel. Divide mixture among 24 paper lined muffin cups, adding a rounded tablespoon to each cup. Press into an even layer.
For the streusel:
In a mixing bowl, add reserved crust makings, quick oats, brown sugar and cinnamon. Add butter and using a fork cut in butter until it comes together it small crumbles and pieces of butter are no longer visible. Transfer to refrigerator while preparing filling.
For the filling:
In a mixing bowl, using an electric hand mixer set on medium-low speed, cream together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.
To assemble cheesecakes:
Divide cheesecake batter evenly among 24 muffin cups pouring filing over crust. Finish by sprinkling a heaping tablespoon of the streusel over tops. Bake in preheated oven 20 - 25 minutes. Cool at room temperature 30 minutes, then transfer to fridge and chill 3 hours. Serve with caramel sauce.
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