inspired by 500 cupcakes
2 cups gingersnap cookies
10 tbsp melted butter
2 cups ricotta cheese
2 cups softened cream cheese
2 tsp vanilla extract
1 1/2 cups confectioner's sugar, sifted
3 eggs, lightly beaten
fresh sliced strawberries
Preheat oven to 325 degrees. Place 24 paper baking cups into muffin pans.
Put the cookies into a food processor and pulse until you end up with course crumbs. Stir in the butter. Place a tbsp of this mixture into each paper cup and press firmly into the bottom. Chill until set.
In a large bowl using an electric mixer, beat the ricotta until smooth. Add the cream cheese, vanilla and confectioner's sugar, blending until smooth. Slowly add the eggs, blending well. Spoon mixture evenly over crust.
Bake for 25-30 minutes. Remove pan from oven and cool 5 minutes. Then, remove the cheesecakes and cool on a wire rack. Chill until ready to serve. Top with sliced strawberries.
