No-Bake Celebrate Canada Mini Cheesecakes
Brush bottoms and sides of twelve 2 oz (1/4 cup/60 mL) ramekins with vegetable oil (do not use butter or margarine), plus line bottoms with parchment paper rounds. Alternatively, fill 12 standard muffin tins with paper liners.
In food processor, chop 10 cookies to fine crumbs. Add melted butter; pulse to mix well. Press equal amounts of crumb mixture into bottoms of prepared ramekins or paper liners to make crusts. Set aside.
In bowl, beat whipping cream with electric mixer to form stiff peaks. In another large bowl, beat together cream cheese, icing sugar, sour cream, maple syrup and vanilla until smooth. Fold in whipped cream. Spoon on top of crumb crusts pressing mixture to edges and smoothing tops. Refrigerate 8 hr. until set. If using ramekins, run small sharp knife around edges; lift out cheesecakes and discard parchment before placing on serving dish.
Garnish ½ of cheesecakes with a whole cookie or all cakes with ½ a cookie as desired. Keep chilled until served.