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Preparation : Preheat the oven to 160°C (convection). Line a muffin tin with paper baking cups.
Prepare the base :
Place the butter cookies in a freezer bag and crumble finely with a rolling pin.
Add the melted butter to the cookie crumbs and mix well.
Divide the cookie and butter mixture evenly among the muffin cups and press lightly.
Cheesecake Filling :
Stir the cream cheese in a bowl until smooth.
Add the sugar, egg and vanilla extract and mix well until smooth.
Stir in the sour cream.
Spread the cheesecake filling evenly over the prepared muffin tin bottoms.
Cooking :
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