You can't go wrong with cheesecake for any occasion. With a dash of rum and a whipped cream topping, these eggnog cheesecake bites have a festive twist!
Preheat the oven to 325°F. Grind up the cookie pieces in a food processor. Combine with the melted butter and press into the bottom of a 7”x11” baking dish. Bake for 10 minutes and set aside.
While the crust is cooling, preheat the oven to 425°F. Blend the remaining ingredients in a food processor until it’s completely smooth. Once the crust has cooled, pour the batter on top of the crust and bake for 10 minutes.
Decrease the temperature to 250°F and bake for 30 minutes. The inside should be slightly jiggly and the outer rims should have puffed up. Remove from the oven and allow to cool completely before cutting and serving. You can top these with dollops of whipped cream if desired.
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