Mini Pillsbury Cookie Cheesecakes

Directions

1. Position oven racks in the top and bottom thirds and heat the oven to 350°F. Put liners into 10 cups of a standard 12-cup muffin tin. Set one cookie dough round in each lined cup. Place the leftover 10 rounds on a baking sheet lined with parchment, leaving 2 inches between them.
2. Bake both the muffin tin and baking sheet at the same time, swapping their positions (top to bottom and front to back) once during baking. Bake until they are lightly golden and firm, which takes 12 to 14 minutes. Allow the cookies to cool in the tin and on the sheet. Keep the cookies on the baking sheet aside for later use.
3. In a large bowl, use a handheld mixer on medium-high to beat the softened cream cheese and granulated sugar until light and smooth, about 2 to 3 minutes. Next, add the egg, sour cream, and vanilla, beating just until combined, roughly 1 minute. Spoon this filling evenly into the muffin cups.
4. Bake the cheesecakes until the edges are set but the centers still slightly jiggle, 16 to 18 minutes. Move the muffin tin to a wire rack and let it cool completely to room temperature, around 30 minutes.
5. Place the cheesecakes in the refrigerator to chill until they are fully firm, at least 2 hours.
6. In a large bowl, whip the cold heavy cream and confectioners' sugar together until the mixture thickens and holds stiff peaks.
7. Take the cheesecakes out of the tin and set them on a serving platter. Spoon or pipe the whipped cream on top of each cheesecake, then stick a reserved cookie into the cream.
8. If preparing in advance, you can bake the cheesecakes (without the whipped cream) up to 3 days ahead and keep them refrigerated.