Let's whip it up
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A chocolate chip cookie crust and a caramel apple and cookie topping makes these mini homemade cheesecakes one of our favorite dessert ideas.
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Heat oven to 325ºF.
Place 1 cookie in each of 24 paper-lined muffin pan cups. Reserve remaining cookies for later use.
Beat cream cheese and granulated sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each just until blended.
Spoon cream cheese mixture over cookies in muffin cups.
Bake 12 min. (Cheesecakes will not be done.)
Meanwhile, chop remaining cookies; place in large bowl. Add apples, butter, brown sugar, lemon juice and cinnamon; mix lightly.
Spoon apple mixture carefully over cheesecakes. Bake additional 20 min. or until done. Cool completely.
Refrigerate cheesecakes 4 hours. Drizzle with caramel sauce before serving.
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