Gluten-Free Cookies & Cream Cheesecake Cupcakes

• 21 Gluten Free Sandwich Cookies (15 Intact, 6 Crumbled)
• 2 blocks (8 Oz. Size) Cream Cheese
• 1/2 cups Sugar
• 1/2 teaspoons Vanilla Extract
• 2 Eggs, Room Temperature
• 1/2 cups Plain Yogurt
• 18 teaspoons Salt

1. Preheat oven to 275 degrees F. Line muffin tins with baking cups and place one cookie at the bottom of each cup.
2. Crumble remaining 6 cookies; set aside.
3. Beat cream cheese until smooth, and gradually add sugar and vanilla.
4. Slowly add eggs, then yogurt and salt.
5. Scrape sides of bowl as necessary.
6. Stir in crumbled cookies by hand.
7. Divide batter among the cups and bake until filling is set (between 20-25 minutes).
8. Allow to cool to room temperature, then refrigerate for several hours.
9. Enjoy!

sandwich cookies, blocks, sugar, vanilla, eggs, yogurt, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-cookies-cream-cheesecake-cupcakes/ (may not work)