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1
Preheat oven to 350F Place 1 of the cookies on bottom of each of 12 paper-lined muffin cups; set aside.
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2
Beat cream cheese and granulated saugar in large bowl with electric mixer on medium speed untl well blended.
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3
Add sour cream and vanilla; mix well.
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4
Add egg, one ar a time, mixing on low speed afrer each addition just until well blended.
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5
Gently stir in cranberries.
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6
Spoon evenly into prepared muffin cups.
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7
Sprinkle each with 1/2 teaspoons of the brown sugar.
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8
Bake 25-30 minutes or until centers of cheesecakes are almonst set.
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9
Remove to wire rack; cool completely.
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10
Cover and refrigerate at least 3 hours beofre serving.
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11
Store any leftover cheesecakes in refrigerator.
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12
Cheesecake can also be baked in a sprinform pan.
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13
To make crust, melt 1/4 cup butter.
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14
Add 1 1/4 cups graham crumbs; mix well.
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15
Press firmly on bottom of 9-inch springform pan.
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16
Prepare batter as directed; pour over crust.
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17
Bake in preheated 350F oven 45-50 minutes or until center is almost set.
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18
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
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19
Refrigerate at least 4 hours before serving.
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20
Store any leftover cheesecake in refrigerator.
