EASY MINI PUMPKIN CHEESECAKES Crust • * 1 ½ cups Biscoff cookies crumbs • * 60 g Butter melted • Filling • * 450 g Cream cheese softened • * 1 teaspoon Vanilla extract • * ½ cup Brown sugar • * 1 cup Pumpkin puree unsweetened, not pumpkin pie filling. • * ½ teaspoon Kosher salt • * 1 teaspoon Cinnamon • * ¼ teaspoon Nutmeg • * ¼ teaspoon Ginger • * ¼ cup Sour cream * 2 Eggs INSTRUCTIONS • * Prepare a muffin tip with paper liners, and preheat an oven to 180c (350f). • * Pulse lotus biscoff cookies in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the cookies in a Ziplock bag and smash them with a cup until fine crumbs form. • * Into a small to medium mixing bowl, add the crumbs, and melted butter. Mix with a spoon until t
