Strawberry Malt Cheesecakes

• 36 whole Vanilla Wafers
• 24 ounces, weight Cream Cheese, Softened
• 1 cup Malted Milk Powder
• 1/2 cups Sugar
• 1 teaspoon Vanilla Extract
• 1 cup Strawberry Jam
• 2 drops Red Food Coloring
• 1 pinch Salt
• 3 whole Eggs
• 3/4 cups Sour Cream
• 1-1/2 cup Heavy Cream
• 1/4 cups Powdered Sugar
• 36 whole Maraschino Cherries
• Straws, Halved, For Garnish

1. Preheat the oven to 300u0b0F.
2. Place the vanilla wafers in lined muffin tins. Using a small glass, press the vanilla wafers until crushed to fill the bottom of each liner.
3. Using an electric mixer, cream the cream cheese, malted milk powder and sugar until fluffy, 3 minutes. Add the vanilla, jam, and food coloring. Beat until well combined.
4. Scrape the bowl and add the salt, eggs and sour cream; beat until smooth.
5. Use a 1/3 cup measuring cup to scoop the cream cheese mixture into each muffin liner.
6. Bake for 30-45 minutes until the centers are just set. Check at 30 minutes with a toothpick. The center should be still a little loose, but mostly solid. They can take up to 45 minutes.
7. Cool in the fridge for 4 hours.
8. Whip the heavy cream and powdered sugar together. Dollop the whipped cream on top of each cheesecake and top with a cherry. Decorate with half a straw for the "malt" look.
9. Makes 36 individual cheesecakes.

vanilla wafers, weight cream cheese, milk, sugar, vanilla, strawberry, salt, eggs, ube, heavy cream, ubc, maraschino cherries

Taken from tastykitchen.com/recipes/desserts/strawberry-malt-cheesecakes/ (may not work)