About a year after we got married a few of Jack's mission buddies came to visit us for the weekend. I wanted to impress them with my awesome wife-ness so for Sunday dinner I put a roast in the oven and set some rolls out to raise on the stove while we went to church. I wasn't thinking and left the roll pan on the back burner where the oven heat came through. It ruined my rolls and instead of being light and fluffy they were flat (still soft though- yay) I cried and thought my status as best wife ever was ruined-- but, I married the sweetest man in the world and during dinner he bragged about the "Egyptian Flatbread" I had made and his friends were none the wiser. To this day we still laugh about the infamous Egyptian Flatbread and occasionally if I have a recipe flop Jack will remind me that it's not always a dissaster. This was the case with these Cookie Dough Cheesecups. I followed the directions but when I pulled them out of the oven the middle had fallen and they looked like little "cups". After 1 bite I knew they still had to go on the blog. These were AMAZING. Some of the very best cheesecake I've ever eaten and the perfect size. I ate 4 of them in the span of 30 minutes. I had to hurry and freeze the rest or I would have willingly sat and ate every last crumb. Jack dubbed them "cheesecups" and convinced me they were "supposed to look that way". Try them out and I'm sure you will feel the same. Who cares what they look like when they taste this good!
Cookie Dough Cheesecups
1 cup graham cracker crumbs
1/2 cup melted butter
3 (8oz) packages cream cheese (at room temp)
1 cup sugar
1 cup sour cream
1 1/2 tsp. vanilla
1 package refrigerated cookie dough
mini chocolate chips
Line muffin pan with muffin tins. In a large ziplock bag crush graham crackers (enough to make 1 cup of crumbs) Add melted butter and stir until moistened. Press crumbs into the bottom of muffin tins. Mix cream cheese and sugar until smooth. Add eggs and beat until combined. Add sour cream and vanilla. Beat until well blended. Spoon batter into muffin tins until almost halfway. Cut up cookie dough into small pieces and sprinkle some into each muffin tin. Fill with remaining batter until cookie dough is covered. Sprinkle mini chocolate chips on top. Bake at 350 for 9 minutes-- reduce heat to 325 and bake additional 9 minutes. Turn off heat, crack door and allow cheesecake to cool in oven for 1 hour. Remove from oven and refrigerate until served (best if left in fridge overnight).