What to do:
- Stir together 120g crushed biscuit and 40g granulated sugar. Add 50g melted unsalted butter and mix until all of the crumbs are moistened
- Evenly distribute the mixture between all 12 cupcake cases. Bake for 5 minutes and set aside
- Mix 452g cream cheese and 80g sour cream together until smooth and creamy
- Add 100g granulated sugar and 1tsp vanilla extract and mix until fully combined. Mix in 2 large eggs one at a time
- Evenly distribute the batter between 12 cupcake cases, filling each one almost all the way to the top
- Bake for 17-20 minutes or until the tops of the cheesecakes are set. Remove from oven, allow to cool and chill in fridge for 3-4 hours.
- Top with Lees Mini Snowballs and enjoy!
