Instructions

1. Preheat oven to 350 degrees.
2. Line cupcake pans with 24 liners.

For the No Bake Snickerdoodle Cookie Dough:

1. In a medium mixing bowl beat together the butter, shortening, sugar, vanilla, water and cinnamon.
2. Gradually add the flour.
3. Roll into small balls and set aside (you will need at least 72).

For the Cinnamon Crust:

1. In a small bowl stir together the cinnamon graham cracker crumbs, sugar and butter until combined.
2. Add 1 level tablespoon and 1 teaspoon into lined cupcake pans.
3. Press with a small object like a juice glass.

For the Cheesecake Filling:

1. In a mixing bowl beat cream cheese and sugar until smooth.
2. Add eggs; beat on low just until combined.
3. Add sour cream and vanilla; beat until just combined.
4. Using an ice cream scoop pour batter into prepared cupcake pans.
5. Insert 3 no bake snickerdoodle cookie dough balls into each mini cheesecakes making sure the dough is completely covered by the cheesecake batter.
6. Bake 17 to 20 minutes or until the center is almost set.
7. Cool on a wire rack 10 minutes and carefully lift cheesecakes out of pan.

TIP: I used an off set spatula for this job.

For the Snickerdoodle Cookies:

1. Cover a cookie sheet with parchment paper.
2. Slice 24 (1/4-inch) slices.
3. Use a 1 1/2-inch round cookie cutter and cut a cookie out of each center.
4. Mix together the sugar and cinnamon.

TIP: If the cookie cutter sticks to the dough dip into the sugar mixture.

1. Roll cut cookies in the sugar mixture.
2. Place cut cookies on the prepared cookie sheet.
3. Put heart shaped sprinkle in the center of each cookie.
4. Bake 12 to 13 minutes.