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1
Preheat oven to 325F LIne 12 cups in muffin pan with paper or silicone liners.
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2
Place a cookie in the bottom of each cup, trimming to fit, if necessary.
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3
In a bowl, using an electric mixer, beat cream cheese and sugar until fluffy.
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4
Beat in cornstarch, egg, cream and vanilla until smooth.
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5
Stir in lemon zest and lime zest and food coloring, if using, tinting to the desired shade of green.
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6
Spoon cream cheese mixture on top of cookies in muffin cups and smooth tops.
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7
Bake for 15-20 minutes or just until puffed and set.
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8
Let cool in pan on a rack.
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9
Refrigerate for about 1 hour or until chilled.
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10
SPARKLY CREAM: In a chilled bowl, using an electric mixer, whip cream untl soft peaks form.
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11
Beat in icing sugar and cornstarch just until stiff peaks form.
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12
Fold in 2 tablespoons of the green sugar, leaving ribbons of color.
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13
Dollop cream on top of each cheesecake and sprinkle with remaining green sugar (decorated cheesecakes can be loosely covered and refrigerated for up to 8 hours).
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14
COOKING TIP: If you need to trim the cookies, warm them in the oven for a few minutes to soften them and carefully cut with a cookie cutter or serrated knife.
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15
To make cheesecakes ahead, place cooled cakes in an airtight container and refrigerate for up to 2 days or freeze for up to 3 months.
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16
If frozen, let thaw in the refrigerator for at least 8 hours.
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17
Decorate with sparkly cream the day of serving.
