Ingredients

Putting it together

1.
Heat oven to 325°F.
2.
Place 1 cookie in each of 12 paper-lined muffin pan cups. Finely chop remaining cookies; reserve for later use.
3.
Beat cream cheese, vanilla and 1/2 cup sugar in large bowel with mixer until blended. Add eggs, 1 at a time, mixing on low after each just until blended.
4.
Spoon over cookies in baking cups.
5.
Bake 15 to 17 min. or just until centers are set; cool completely in pan.
6.
Refrigerate 4 hours.
7.
Sprinkle remaining sugar evenly over cheesecakes, adding about 1/4 tsp. sugar to each cheesecake.
8.
Use small blowtorch to evenly heat sugar on tops of cheesecakes until firm and golden brown.
9.
Top with reserved chopped cookies.

Substitute:

Substitute Neufchatel cheese for the cream cheese.

Make Ahead:

Refrigerate the chilled cheesecakes up to 3 days before topping with the remaining sugar and torching the sugar as directed.